From Jesse Cool

Like a cheesecake, this unusual dessert appeals for breakfast and as a midnight snack while watching late-night TV.

½ cup organic dried cherries or golden raisins
3 large organic eggs
24 ounces ricotta cheese
1 cup low-fat plain yogurt
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon freshly grated nutmeg

Preheat the oven to 350°F. Fill a large baking dish with 2 cups water. Butter eight 6-ounce ramekins or one 1-quart baking dish. Scatter the cherries or raisins on the bottom.

Separate the eggs, placing the whites in a medium bowl and the yolks in a large bowl.

Beat the egg whites with an electric mixer on high speed until soft peaks form. Set aside.

Add the ricotta, yogurt, sugar, and vanilla extract to the bowl with the egg yolks. Using the same beaters, beat the mixture until smooth. Fold the egg whites into the ricotta mixture.

Pour into the prepared ramekins or baking dish. Sprinkle the nutmeg on top. Place in the baking dish with the water. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Cool completely on a rack.

Serve at room temperature or refrigerate to serve cold later.

Kitchen Tip: This pudding can be changed to fit your tastes for the day. For a lighter version, use low-fat ricotta cheese. For a richer pudding, substitute sour cream for the yogurt.
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See also Jeff’s Cherry Pie Recipe
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Jesse Cool is author of Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients, owner of CoolEatz Restaurants and Catering, and lives in Menlo Park, California.
Image Credit: Lisa Koenig
OrganicToBe.org | OrganicToGo.com
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