Italian Pudding

Ingredients

• 1/4c dried apricots
• 1lbs ricotta cheese
• 1/2t pure vanilla extract
• 1/4 to 1/2c raspberry butter or preserves
• 2 to 3c fresh fruit
• 1/4c raisins or dried currants
• 1/4c almonds, toasted
• 1c heavy cream, whipped

Instructions

1. Slice the dried apricots. If you’re using unsulfered apricots, soak them in warm after for 20 minutes to plump before slicing.
2. Using an electric beater or food processor, whip the ricotta cheese until smooth.
3. Mix in the vanilla and raspberry butter or preserves (make the pudding as sweet as you like by adding more or less).
4. Fold in the fruits and nuts.
5. To ensure fluffiness, add the whipped cream not more than two hours before you intend to serve the pudding. Fold in the whipped cream and – voila!
6. Serve the pudding in a beautiful bowl and decorate the top with more fruit.

Notes

• Source: Moosewood Restaurant Cookbook