Ingredients for Italian Pudding
- Dried Apricot
- Ricotta Cheese
- Vanilla Extract
- Raspberry Preserves
- Fresh Fruit
- Raisins
- Almonds
- Heavy Cream
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How to Make Italian Pudding
- In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined.
- Gradually whisk in the milk until smooth, ensuring no lumps remain.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a simmer. This should take about 8-10 minutes.
- Reduce the heat to low and continue to stir for another 2-3 minutes, ensuring the pudding is creamy and smooth.
- Remove from heat and stir in the vanilla extract and lemon zest.
- Divide the pudding among individual serving dishes or ramekins.
- Cover the surface of the pudding with plastic wrap to prevent a skin from forming.
- Refrigerate for at least 2 hours, or until completely chilled and set.
- Before serving, garnish with a sprinkle of powdered sugar or a few fresh berries (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
54g
Fat
78g
Carbs
7g
