Baked vanilla ricotta pudding is a deliciously creamy and easy to make dessert recipe. With just 5 ingredients it’s naturally sweetened and takes hardly any time too!
Folks, I’m bringing a little bit of Italy into your homes today with my adaption of the classic Italian baked ricotta pudding.
Known as Ricotta Infornata it’s particularly popular in Sardinia and Sicily. It’s sometimes also called Ricotta al Forno.
I’ve added my own twist by sweetening it up with a little honey and flavouring it with vanilla.
This tasta ricotta dessert has a lovely light delicate flavour and a creamy texture.
Whilst I wouldn’t advocate having one of these every night, the calorie content of one of these small ramekin servings is only 320 calories.
You’ll find this Italian dessert cheap and quick to make.
It can be eaten hot or cold too.
In most UK supermarkets you can get small 250g tubs of ricotta cheese.
Both full fat and low fat ricotta cheese is usually available. I tried both and the full fat ricotta works best here.
The lemon juice you use can be from either from a bottle or freshly squeezed. Whatever you have to hand.
Use a good quality vanilla essence / vanilla extract to get the maximum flavour.
Simply combine all the ingredients in a bowl and mix together until smooth. Then divide the mixture between two ramekin dishes.
Bake until the dessert has risen and become firm on top.
Allow to cool a little then serve topped with blueberries or berries of your choice!
For These Baked Ricotta Puddings You May Need….
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Great value for money they’re dishwasher, freezer, microwave and oven safe too.
Not only that they look excellent for table presentation!
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Other Easy To Make Pudding Recipes For You To Try
- Semolina chocolate pudding. Low fat, low carb and only 233 calories per serving. You won’t believe that when you taste it, as it’s just so utterly decadent and chocolatey! Great if you’re watching your waistline!
- Strawberry vanilla pudding is a tasty no bake quick and easy pudding. Just 10 minutes to make and a couple of hours to set in the fridge and that’s dessert sorted!
- Easy rice pudding is a healthier take on the full fat classic recipe. This creamy, delicious and satisfying alternative tastes just as good as that original recipe but has less calories and fat!
Baked Vanilla Ricotta Pudding Recipe
You can keep your baked vanilla ricotta pudding in the fridge for a couple of days but it is best served fresh, once you’ve allowed it to cool a little.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Baked Vanilla Ricotta Pudding
- 250 g Ricotta Cheese
- 1 large egg
- 1 tbsp lemon juice
- 2 tsp vanilla essence
- 2 tbsp honey
- Blueberries to garnish
- Preheat oven to 180C Fan
- Place the ricotta cheese, egg, lemon juice, vanilla essence and honey into a bowl and mix together until combined and smooth.
- Divide the mixture between two ramekins.
- Place on a tray in the oven and bake for 25 – 30 minutes until the dessert has risen and become firm on the top.
- Remove from the oven and allow to cool for a few minutes.
- Serve topped with the blueberries or other berries of your choice.