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Tuesday, June 30, 2009
Posted by ZOMT

This is a pretty easy and not-too-naughty dessert I whipped up during the week. You could prepare these early in the day and serve them chilled as well if you liked. The best thing is you can adjust the sweetness to your taste and this could easily work with other fruits or some pistachios in the puddings would be delicious!

I had stewed some beautifully fresh and seasonal rhubarb earlier in the day and then mixed in some frozen blueberries. It was all nice and chilled in a jar in the fridge.
Stewed Rhubarb & Blueberries Compote
1 bunch of rhubarb
1/4 water or juice
Brown sugar or sweetener of choice to taste
1 cup frozen blueberries

Chop the rhubarb stalks into 6cm lengths and stew on a low heat (with sweetener) and water (or juice) until it totally falls apart. Remove from the heat and mix through the frozen berries. Transfer immediately to a sterilised glass jar, seal and allow to cool in the fridge. Don't 'cook' the blueberries through or you will lose the different colours and won't have nice little flavour explosions!

Ricotta & Almond Puddings

1 cup low fat ricotta cheese
1/2 cup ground almonds
1 tsp vanilla essence
2 egg
1/4 cup brown sugar or natural sweetener


Whip the eggs, ricotta, almonds, vanilla essence and sugar. Ensure it is well combined and then spoon into ramekins and bake until just golden on the top - about 10-15 minutes depending on the size of your ramekins.
To remove from ramekins, carefully slide a blunt knife or spatula around the edge and coax them out...whispering please please please....don't worry if it breaks a bit - the rhubarb will cover that up!

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finsmom said...

This sounds really delicious! What stunning photos!

Anonymous said...

Where are the eggs? How many?

ZOMT said...

Apologies! There are TWO eggs :)

Justin said...

this looks perfect for summer

Anonymous said...

What is the oven temperature for the puddings?

Zoe Tattersall said...

I have a fan forced oven and have the temperature set on 180 degrees celsius.

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