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Ricotta puddings with honey figs
Ricotta puddings with honey figs
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Ingredients:
  • 9.20 gm vegetable oil, to grease
  • 300g low-fat ricotta
  • 20.00 gm caster sugar
  • 7.50 gm ground cinnamon
  • 2 egg whites, lightly whisked
  • 125g (1/2 cup) honey
  • 8 dried figs, halved lengthways
Instructions:
  • Preheat the oven to 165°C and lightly brush four 80ml (1/3-cup) muffin pans with oil.
  • Combine ricotta, sugar, and 1 teaspoon of cinnamon in a bowl, then mix vigorously with a wooden spoon. Gently fold in egg whites using a large metal spoon.
  • Transfer the ricotta mixture into the greased pans. Bake in a preheated oven for 20 minutes, or until a skewer inserted in the centers comes out clean. Let cool for 5 minutes before gently turning out onto a board.
  • In a small saucepan, mix the honey and the remaining cinnamon. Bring to a boil over medium-high heat. Add the figs and cook for 2 minutes, stirring occasionally until heated through.
  • Top the ricotta puddings with the honey figs before serving.

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