Ricotta and pasta pudding

Ricotta and pasta pudding
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 209.8
  • Total Fat: 2.0 g
  • Cholesterol: 77.2 mg
  • Sodium: 62.7 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 0.1 g
  • Protein: 10.5 g

View full nutritional breakdown of Ricotta and pasta pudding calories by ingredient
Submitted by:

Introduction

Easy to make dessert or even breakfast! It's got carbs, protein and fruit... and kids love it!! Easy to make dessert or even breakfast! It's got carbs, protein and fruit... and kids love it!!
Number of Servings: 6

Ingredients

    250 grams (9 oz) ricotta cheese, fat free
    1 egg (medium size)
    6 tsp splenda
    6 tsp brown sugar
    1 pack vanilla sugar ( 0.3 oz)
    a handful of raisins
    200 grams (7 oz) uncooked pasta or spaghetti

Directions

Cook pasta/spaghetti according to instructions. You can use low carb if you want to.
Mix all other ingredients in a bowl.
Add cooked pasta to the mixture.
Pour everything into a heat resistant glass pot.
Bake in the ovem,at around 390 F, for 30-40 minutes, depending on how brown you want it to be on the sides ( i like it very dark).

You can also use only splenda, and use less sweetener than I did, depending on taste. Also you can use any dried fruits,not only raisins... or not use them at all.



Number of Servings: 6

Recipe submitted by SparkPeople user GHANII.

Rate This Recipe