Ricotta Almond Pudding


Ricotta cheese is so versatile that it can be used in both sweet and savory dishes. In this recipe I created a ricotta based baked pudding flavored with almonds, and served with fresh fruit. Although I call this recipe a pudding, the ground almonds help create an almost cake-like texture. 

This pudding can be served warm or cold although I personally like it best served at room temperature. If refrigerated it wil be much firmer in texture. In the photo I served my pudding with toasted sliced almonds, fresh raspberries, and a drizzle of syrup made with a dash of liqueur.

If you wanted a lighter version of this recipe you could use low fat or fat free ricotta, and substitute 1/2 cup Splenda sweetener for the sugar. To serve, simply leave off the syrup and serve your pudding with fresh fruit and toasted almonds.

Buon Appetito!
Deborah Mele 

Ricotta Almond Pudding

Ricotta Almond Pudding

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

A baked pudding recipe combining creamy ricotta cheese with almonds.


  • 1 (15oz) Container of Ricotta Cheese
  • 1/2 Cup Sugar
  • 1 Teaspoon Almond Extract
  • 3/4 Cup Finely Ground Blanched Almonds
  • 2 Large Eggs


  • 3/4 Cup Sugar
  • 2 Tablespoons Amaretto
  • 6 Tablespoons Water

To Serve:

  • Toasted Sliced Almonds
  • Fresh Fruit Of Choice (Berries Work Well)


  1. For The Syrup: In a small saucepan mix 3/4 cup of sugar with 6 tablespoons of water.
  2. Bring to a boil and remove from heat.
  3. Add two tablespoons of Amaretto liqueur, and cool until ready to serve.
  4. Preheat the oven to 350 degrees F.
  5. Beat together all of the pudding ingredients until light and fluffy.
  6. Spray with an oil spray (Pam) or lightly butter 4 ramekin dishes.
  7. Divide the pudding batter into the four dishes and then bake for about 30 minutes or until the puddings are lightly browned and a fork inserted comes out clean.
  8. Allow to cool.
  9. If serving warm, carefully remove from the dishes after running a knife around the edges first.
  10. If you prefer the puddings cold, refrigerate in the dishes until you are ready to serve.
  11. To serve, place a pudding upside down onto a plate, drizzle on a little syrup, and then garnish with the fresh fruit and toasted almonds,

Did you make this recipe?

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