Almond Ricotta Pudding With Rhubarb And Blueberry Compote

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 bunch rhubarb
• 1/4 cup water or 1/4 cup juice
• brown sugar
• 1 cup frozen blueberries
• 1 cup low-fat ricotta cheese
• 1/2 cup ground almonds
• 1 teaspoon vanilla essence
• 2 eggs
• 1/4 cup brown sugar

Recipe

• 1 custard:.
• 2 chop the rhubarb stalks into 6cm lengths and stew on a low heat with sweetener and water or juice until they completely fall apart.
• 3 remove from the heat and mix through the frozen berries.
• 4 allow to cool in the fridge.
• 5 puddings:.
• 6 preheat oven to 350 degrees.
• 7 whip the eggs, ricotta, almonds, vanilla essence and sugar. ensure it is well combined and then spoon into ramekins.
• 8 bake until just golden on the top - about 10-15 minutes depending on the size of your ramekins.
• 9 to remove from ramekins, carefully slide a blunt knife or spatula around the edge and coax them out.
• 10 spoon compote over puddings and serve.