Best Cranapple Ricotta Pudding Recipes

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CRANAPPLE RICOTTA PUDDING



Cranapple Ricotta Pudding image

Sweet-Tart with cheesecake texture/sourdough bread pudding all-in-one! Honey-crisp apples and fresh cranberries inspired me to bake a bread pudding, with a touch of real maple syrup. It's comfort food for this February day, when we are expecting a blizzard in New England.

Provided by Beth M. @BakinTime

Categories     Fruit Desserts

Number Of Ingredients 8

2 large honeycrisp apples, peeled and sliced
1 1/2 cup(s) fresh cranberries, chopped
1 pound(s) ricotta cheese
2 large eggs, stirred
2 teaspoon(s) vanilla extract
1/2 cup(s) sugar
6 slice(s) sourdough bread, crust removed, cut into strips
2 tablespoon(s) real maple syrup

Steps:

  • Grease a 2 quart casserole, preheat oven to 350 degrees. Slice apples, chop cranberries. Cut crust off bread and cut bread into about 1/2 inch strips.
  • Mix the two eggs beaten with the ricotta cheese, add the vanilla. Take half the bread and place it first in the casserole, second layer will be half the apples and half of the cranberries, then pour about half of the egg/cheese mixture over and spread evenly.
  • Repeat the layers: bread, fruit, egg & cheese mixture, and last top this with two tablespoons of real maple syrup.
  • Bake uncovered for one hour. Cool slightly and serve!

RICOTTA VANILLA BREAD PUDDING



Ricotta Vanilla Bread Pudding image

From the Art Of The Slow Cooker. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Dessert

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter, melted
6 slices challah, each 1 1/4-inches thick, cut into 1/2-inch cubes
1/2 cup golden raisin
1 cup milk
15 ounces ricotta cheese
1/2 cup sugar
2 eggs
1 cup sour cream
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • Coat a 1 1/2-quart souffle dish with 1 tablespoon melted butter. Add bread and raisins to dish. Pour milk over top; stir to combine. Set aside.
  • Mix together the ricotta, sugar, eggs, sour cream, lemon zest and vanilla. Pour ricotta mixture over bread; mix lightly. Drizzle remaining 1 tablespoons butter over bread and sprinkle with cinnamon. Cover dish with aluminum foil; place in slow cooker bowl. Fill bowl with boiling water to reach 1-inch up the side of dish.
  • Cover top of slow cooker with a dish towel; top with lid. Cook for 2 1/2 hours on high or until internal temperature registers 140 on an instant read thermometer. Cool at least 20 minutes.

Nutrition Facts : Calories 511.5, Fat 27.1, SaturatedFat 15.7, Cholesterol 161.3, Sodium 324.4, Carbohydrate 51.5, Fiber 1.5, Sugar 25, Protein 17.2

CRANBERRY APPLE CRISP



Cranberry Apple Crisp image

Apple cranberry crisp is a wonderful dessert for fall, when both cranberries and apples are in season. The fruits are quite compatible in flavor and color, and they help make any table look festive and inviting. -Martha Sue Stroud, Clarksville, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

3 cups chopped peeled tart apples
2 cups fresh or frozen cranberries
1 cup sugar
3 tablespoons all-purpose flour
TOPPING:
1-1/2 cups quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter, melted
1/4 cup chopped pecans

Steps:

  • Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

Nutrition Facts : Calories 407 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 122mg sodium, Carbohydrate 66g carbohydrate (45g sugars, Fiber 4g fiber), Protein 4g protein.

RICE PUDDING WITH RICOTTA AND FRESH FRUIT



Rice Pudding With Ricotta and Fresh Fruit image

This recipe is from Chef Francis Lopez the Chef instructor from the Culinary Institute of America, in Hyde Park New York. This is his family recipe.

Provided by Olha7397

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup converted rice
3 cups water
1 cup raisins
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/3 cup sugar
1 tablespoon fresh lemon juice
3/4 cup part-skim ricotta cheese, pureed
2 teaspoons vanilla extract
3 cups sliced fresh fruit

Steps:

  • In a large saucepan, combine the rice, water, raisins, nutmeg, cinnamon, sugar, and lemon juice. Stir to combine. Cover and bring to a simmer. Cook until the rice is tender, approximately 30 to 40 minutes. Remove from the heat and let stand, covered, 5 to 10 minutes until the water is absorbed. Let cool. Fold in the ricotta cheese and vanilla extract.
  • Mold in individual molds and turn out onto a serving plate, or place a 1/2 cup mound in the center of 8 dessert plates. Surround with fresh fruit. Makes 8 servings.
  • Burt Wolf * Eating Well.

Nutrition Facts : Calories 209.7, Fat 2.2, SaturatedFat 1.2, Cholesterol 7.2, Sodium 33.4, Carbohydrate 43, Fiber 1.2, Sugar 19.4, Protein 5.1

3-INGREDIENT RICOTTA PUDDING



3-Ingredient Ricotta Pudding image

This delicious and easy pudding is perfect for breakfast or dessert, and only clocks in at 276 calories! Feel free to add toppings.

Provided by hopemurphy90

Categories     Breakfast

Time 3m

Yield 1 serving(s)

Number Of Ingredients 3

1/2 cup skim milk ricotta cheese
1 medium banana
1 tablespoon honey

Steps:

  • Place all ingredients into a food processor or blender.
  • Blend until smooth. Serve.

Nutrition Facts : Calories 338.6, Fat 10.1, SaturatedFat 6.2, Cholesterol 38.1, Sodium 155.8, Carbohydrate 50.6, Fiber 3.1, Sugar 32.1, Protein 15.4

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