Ricotta Pudding

1 Egg; separated

1 tb Sugar

1 c Ricotta cheese, part-skim

1/2 ts Lemon peel; grated

1 tb Flour, all-purpose

1/2 ts Baking powder

1 ts Cinnamon-sugar mix; opt.

4 Strawberries;

-For garnish; optional Preheat oven to 350 degrees. In small bowl, with electric mixer at high, beat egg white until stiff but not dry; set aside. In small bowl, beat egg yolk and sugar until slightly thick and lemon-colored; set aside. Place cheese in a sieve, press to drain any water. Add cheese to egg yolk mixture with lemon peel; blend well. Stir in flour and baking powder until well blended. Fold in egg white. Pour mixture into four 4-oz baking cups, filling about 2/3 full; bake 20-25 minutes until puffed and golden brown. If desired, garnish each with 1/4 teaspoon cinnamon-sugar mix and a strawberry. Serve immediately.

Per serving: about 125 cals.; 9 g. protein; 6 g fat; 9 g. carbs.; 147 mg sodium.

Preparation: 15 minutes; total time, 35 minutes. Enjoy!! Sorry, do not have name of recipe contributor.