Ricotta Honey Pudding 2 cups ricotta cheese One quarter cup honey 4 eggs, separated 1 tsp. vanilla Dash of salt Ground cinnamon for garnish 1 pint fresh raspberries Combine ricotta, honey, egg yolks and vanilla in saucepan and heat over low heat until warmed through. Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites into ricotta mixture and heat for a few minutes. Spoon pudding into serving bowls and sprinkle with ground cinnamon. Chill for 1 - 2 hours. Garnish with raspberries or another of your favorite fruits. The Skinny: Ricotta cheese is fairly low in fat.
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