Easy, Versatile Ricotta Pudding Recipe

This recipe is adapted from Alana Chernila’s “The Homemade Kitchen.” It is easy and endlessly versatile. As Chernila says, you can add whatever “something yummy” you have on hand — honey, fresh fruit, jam, and so on. The pudding may separate slightly in the fridge (after 12 hours). Two easy remedies: give it a stir, or eat it all when you make it!

I make this pudding in a bullet blender. A hand-held mixer would likely work, too.

Ricotta Pudding — makes 3-4 modest servings


1 cup ricotta cheese — I prefer Cappiello brand
2 TBSP (or to taste) maple sugar, brown sugar, or your favorite sweetener
1/2 teaspoon vanilla extract
2-3 TSP milk or 1/2 and 1/2  — makes the pudding smoother

optional: 1 1/2-2 TBSP cocoa powder; fresh berries mixed in or as a garnish; jam or lemon curd (reduce the sweetener)

Put all ingredients in a blender cup. Blend until whipped smooth — about 15 seconds. Taste and adjust as you like.

For a thicker pudding, let set in the refrigerator for 1-2 hours.


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