Honey-Berry Ricotta Pudding

Honey-Berry Ricotta Pudding
Servings: 8 Prep 15 mins Bake 375°F 1 hr


  • 1 cup pitted cherries, halved
  • 1 cup hulled strawberries, halved
  • 1 15 ounce container low-fat ricotta cheese
  • 3 slices white bread (crusts removed), cut in cubes
  • 1 cup milk
  • 4 eggs
  • 1/2 cup honey
  • 1 teaspoon vanilla
Speedy Strawberry Sauce:
  • 1/2 cup strawberry all-fruit jam
  • 1 pint basket strawberries, hulled (about 3-1/4 cups)
  • 2 teaspoons honey
  • 1/2 teaspoon lemon juice

Make It

1. Preheat oven to 375 degrees F. Coat 8 -inch-square baking dish with cooking spray. Scatter cherries and strawberries in bottom of dish.

2. Whirl ricotta, bread, milk, eggs, honey and vanilla in processor until smooth. Pour over fruit. Place dish in larger pan. Pour hot water into larger pan to come halfway up side of baking dish. Tent loosely with foil.

3. Bake in preheated 375 degree F oven for 1 hour, removing foil during last 15 minutes. Remove pudding from water bath and transfer to a wire rack to cool. (Can be served warm or refrigerated.)

Prepare sauce:

4. Puree jam, 1 cup strawberries, honey and lemon juice in blender or processor until smooth. Slice remaining strawberries; add to sauce. Serve with pudding. Makes 8 servings.