Italian Pudding

Name: Italian Pudding
Ingredients: 1/4 cup dried apricot; 1 lb ricotta cheese; 1/2 teaspoon vanilla extract; 1/4 - 1/2 cup raspberry preserves; 2 -3 cups fresh fruit (avoid citrus or pineapple because they may curdle the pudding); 1/4 cup raisins; 1/4 cup almonds, toasted; 1 cup heavy cream, whipped

8 ingredients

5 steps

Ingredients

1/4 cup dried apricot
1 lb ricotta cheese
1/2 teaspoon vanilla extract
1/4 - 1/2 cup raspberry preserves
2 -3 cups fresh fruit (avoid citrus or pineapple because they may curdle the pudding)
1/4 cup raisins
1/4 cup almonds, toasted
1 cup heavy cream, whipped

Directions

1

Slice the dried apricots. If you're using unsulfured apricots, soak them in warm water for 20 minutes to plump them up before slicing.
2

Using an electric beater, whip the ricotta cheese until smooth.
3

Mix in the vanilla and raspberry preserves.
4

Fold in the fruits and nuts.
5

Add in the whipped cream not more than 2 hours before you intend to serve. Fold in the whipped cream and serve.