Ricotta Pudding - Budino Di Ricotta

1. Preheat the oven to 350.

2. Butter a 6" spring form pan, and coat it with bread crumbs. Set aside.

3. Whisk the egg yolks with the sugar, then whisk in the cheese.

4. Stir in the almonds, lemon peel, raisins and zest.

5. Pour into the pan, smooth the top and bake for 30 minutes, or until firm to the touch.

6. Allow to cool. Release the sides of the pan.

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Nutrient	Quantity
Total fats	102.6534 g
Protein	37.4482 g
Carbohydrates	121.7395 g
Energy	1536.523 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3476 g
Water	235.8266 g
Aspartic acid	3.2581 g
Calcium, Ca	643.5176 mg
Lutein + zeaxanthin	563.5287 g
Fiber, total dietary	4.2627 g
Fatty acids, total saturated 22:0	0.0194 g
Carotene, beta	128.837 g
Niacin	0.7117 mg
Vitamin A, RAE	492.8047 g
Arginine	2.1279 g
Riboflavin	0.8306 mg
Tocopherol, beta	0.0255 mg
Fatty acids, total polyunsaturated 15:0	0.0066 g
Fatty acids, total saturated 20:1	0.0439 g
Glutamic acid	7.0708 g
Sodium, Na	240.5427 mg
Fatty acids, total saturated 16:1 undifferentiated	2.1281 g
Total lipid (fat)	102.6534 g
Manganese, Mn	0.1706 mg
Fructose	0.0357 g
Proline	2.9732 g
Fatty acids, total saturated 16:0	17.2934 g
Fatty acids, total saturated 8:0	0.2997 g
Sucrose	84.3953 g
Choline, total	467.7105 mg
Sugars, total	103.3875 g
Serine	2.1023 g
Fatty acids, total saturated 10:0	0.5725 g
Fatty acids, total saturated 18:0	5.3793 g
Fatty acids, total saturated 20:4 undifferentiated	0.2234 g
Vitamin B-6	0.429 mg
Selenium, Se	64.9345 g
Ash	4.2002 g
Vitamin D	135.98 IU
Fatty acids, total saturated 18:1 undifferentiated	51.9378 g
Pantothenic acid	2.1916 mg
Phenylalanine	1.7262 g
Copper, Cu	0.2297 mg
Betaine	0.459 mg
Thiamin	0.1431 mg
Retinol	479.37 g
Methionine	0.8897 g
Iron, Fe	3.4102 mg
Carbohydrate, by difference	121.7395 g
Phosphorus, P	628.301 mg
Folate, total	109.2417 g
Dihydrophylloquinone	0.051 g
Tocopherol, gamma	0.6783 mg
Fatty acids, total saturated 4:0	1.4235 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0056 g
Fatty acids, total saturated 22:1 undifferentiated	0.0046 g
Alanine	1.6639 g
Cholesterol	679.83 mg
Valine	2.2002 g
Fatty acids, total saturated 18:2 undifferentiated	12.3972 g
Glycine	0.9805 g
Carotene, alpha	19.7077 g
Glucose (dextrose)	0.0918 g
Fatty acids, total saturated 14:0	3.4371 g
Zinc, Zn	4.2395 mg
Isoleucine	1.9024 g
Maltose	0.0357 g
Tocopherol, delta	0.0306 mg
Fatty acids, total saturated 12:0	0.3964 g
Fatty acids, total polyunsaturated	13.0318 g
Fatty acids, total saturated 14:1	0.0122 g
Leucine	3.7416 g
Tocotrienol, alpha	0.0153 mg
Vitamin A, IU	1854.1664 IU
Folate, DFE	109.2417 g
Tryptophan	0.4003 g
Vitamin C, total ascorbic acid	39.8188 mg
Phytosterols	160.7416 mg
Galactose	0.0357 g
Fatty acids, total saturated 20:0	0.0163 g
Fatty acids, total saturated 6:0	0.2306 g
Lactose	0.0357 g
Tyrosine	1.8065 g
Vitamin B-12	1.8377 g
Vitamin K (phylloquinone)	8.0461 g
Fatty acids, total saturated	30.1475 g
Histidine	1.3505 g
Fatty acids, total monounsaturated	54.623 g
Threonine	1.6326 g
Folate, food	109.2417 g
Fatty acids, total polyunsaturated 17:0	0.026 g
Vitamin D (D2 + D3)	3.25 g
Fatty acids, total polyunsaturated 24:0	0.0046 g
Cryptoxanthin, beta	30.4706 g
Vitamin D3 (cholecalciferol)	3.25 g
Vitamin E (alpha-tocopherol)	23.9261 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0581 g
Magnesium, Mg	46.059 mg
Lysine	3.9389 g
Potassium, K	603.5955 mg
Cystine	0.3801 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	3 ounces	339.3434	84.8784	0
Lemon	1 teaspoon	1.2808	0.4116	0.0132
Ricotta cheese	1 cup	431.52	7.5392	32.1904
Egg yolk	3	164.22	1.8309	13.5354
Almond	2 ounces	501.219	0	56.699
breadcrumb	0	0	0	0
golden raisin	1 ounce	85.6155	22.5435	0.1304
lemon peel	1 ounce	13.3243	4.5359	0.085