Ricotta Pudding with Honey Figs
This is a healthy dessert, including the high protein, low-fat ricotta cheese as its base, as well as fruit. It is a sweet creamy and delicious treat, hitting the spot for the sweet tooth, as well as ticking some nutrition goals. Can't go wrong! Except that it is for the more experienced cook.
- 2 tsp vegetable oil, to grease
- 300g low-fat ricotta
- 1 tbsp caster sugar
- 3 tsp ground cinnamon
- 2 egg whites, lightly whisked
- 125g (1/2 cup) honey
- 8 dried figs, halved lengthways
- Preheat oven to 165°C. Brush four 80ml (1/3-cup) muffin pans with the oil to lightly grease.
- Place ricotta, sugar and 1 teaspoon of cinnamon in a bowl, and beat with a wooden spoon until combined. Use a large metal spoon to stir in egg whites.
- Spoon the ricotta mixture into the greased pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centres of the puddings comes out clean. Remove from oven and set aside for 5 minutes to cool slightly before turning onto a board.
- Meanwhile, combine the honey and remaining cinnamon in a small saucepan. Bring to the boil over medium-high heat. Add the figs and cook, stirring, for 2 minutes or until heated through.
- Serve the ricotta puddings topped with honey figs.
A cooking class is a great way to give athletes more confidence in the kitchen, teach some cooking skills and educate them a little along the way. See our guide to conducting a cooking class, with example menus which includes this recipe.
- How to Conduct a Cooking Class
- Example Menus for Cooking Classes
- More Athlete Recipes
- Recommended Cookbooks for Athletes
- About the Survival Cookbook series
- Resources for the Sports Dietitian