This delicious and creamy chocolate ricotta pudding is an easy and fun treat to make! It's made with a combination of gelatin, ricotta cheese, and a modest amount of natural sugar. Jazz it up as you like with berries and whipped cream for a dessert that seems more arduous than it is!
I've been on the hunt for some new grain-free treats lately.
If I'm right, the majority of people feel a bit better lowering their grain intake. Maybe it's the GMOs, maybe it's the pesticides, but whatever the case may be, food is not what it used to be.
While I'll never cut out grains completely, I like to have options for grain-free meals and desserts...which brings me full circle to this pudding.
I adapted this recipe from a Weight Watchers book, and it is truly loved by all six of us.
The base is a combination of milk and gelatin, which gets blended with the ricotta and cocoa powder to create a luscious treat that even I (a ricotta hater!) love.
Ingredients and substitutions
- Milk of your choice
- Gelatin
- Granulated sugar - I've used both coconut sugar and raw cane sugar successfully. I'm not certain if maple syrup or honey would work, but my guess is it would.
- Ricotta cheese
- Cocoa powder
- Vanilla extract
Recipe steps
Begin by blooming the gelatin. Sprinkle it over the cold milk in a saucepan and let it sit for about one minute.
Stir in the sugar, then put the pan on the stove and heat the milk gently to dissolve the sugar, about two minutes. Be careful to not boil the milk.
Add the ricotta, cocoa, and vanilla to a blender and puree for 30-60 seconds. Turn the blender to low and slowly add in the warm milk.
Blend until smooth and divide the pudding among 3-4 small cups. That's it!
Chill at least two hours or until set.
Recipe notes
In true Lauren fashion, I've kept the sweetener to a minimum, but you can increase it based on your preference. Adding in a few drops of stevia is another option.
For a nice presentation, serve the pudding in custard cups like these.
If you like pudding, try my Healthy Pudding Pops! They're a favorite around here, and they make a great summer treat.
Chocolate Ricotta Pudding
Ingredients
- 2 ½ teaspoons gelatin or one Knox gelatin package
- 1 cup milk of your choice
- 3 Tablespoons natural granulated sugar
- ¾ cup ricotta cheese full-fat or part-skim both work
- ¼ cup cocoa powder
- `1 teaspoon vanilla extract
Instructions
- Add the milk to a saucepan and sprinkle the gelatin over it. Let stand about one minute until softened.
- Stir in the sugar and place the pan over medium-low heat. Stir constantly to dissolve the gelatin and sugar, about two minutes.
- Add the ricotta, cocoa, and vanilla to a blender; puree the mix for about 30 seconds, scraping down the sides as needed.
- With the blender running on low, slowly add the warm milk to the ricotta mixture, and blend until well combined.
- Divide the pudding among 3-4 small cups.
- Cover the cups and refrigerate until set, about two hours.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
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