Recipe - Ricotta Pudding

1 Egg; separated
1 tablespoon Sugar
1 cup Ricotta cheese, partskim
One half teaspoon Lemon peel; grated
1 tablespoon Flour, allpurpose
One half teaspoon Baking powder
1 teaspoon Cinnamonsugar mix; opt.
4 Strawberries;
For garnish; optional

Preheat oven to 350 degrees. In small bowl, with electric mixer at high,
beat egg white until stiff but not dry; set aside. In small bowl, beat egg
yolk and sugar until slightly thick and lemoncolored; set aside. Place
cheese in a sieve, press to drain any water. Add cheese to egg yolk mixture
with lemon peel; blend well. Stir in flour and baking powder until well
blended. Fold in egg white. Pour mixture into four 4oz baking cups,
filling about 2/3 full; bake 2025 minutes until puffed and golden brown.
If desired, garnish each with One fourth teaspoon cinnamonsugar mix and a
strawberry. Serve immediately.
Per serving: about 125 cals.; 9 g. protein; 6 g fat; 9 g. carbs.; 147 mg
sodium.
Preparation: 15 minutes; total time, 35 minutes. Enjoy!! Sorry, do not
have name of recipe contributor.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini