Lemon-Ricotta Pudding
Besides being so much creamier and silkier than the store-bought version, homemade ricotta is surprisingly easy to prepare. Daniel Patterson likes to use it in this highly versatile lemon-accented pudding, which can be served as a starter with a cherry tomato-and-basil salad or at the end of a meal with honey or strawberries. Any leftover ricotta is excellent spread on toast.Plus: More Dessert Recipes and Tips
June 2007