Baked ricotta pudding with orange zest

Ingredients

For 1 serving

• Part-skim ricotta120 g
• Egg whites33 g
• Sugar8 g
• Orange zest2 g
• Cinnamon1 pinch

Contains: lactose, eggs,

Method

1. Heat the oven to 180 °C (conventional); wash the orange and grate the zest, only the orange part.
2. In a bowl beat the light ricotta with the sugar and the orange zest with a fork, then add the egg white and whisk until the cream is smooth and lump-free.
3. Pour into a ramekin and level the top with the back of a spoon.
4. Bake for 25 minutes, until the pudding is set, puffed and golden on top and barely wobbles in the centre.
5. Dust with cinnamon and serve warm, or cold after a spell in the fridge.