Lemon little puddings

(6 servings)

370 grs. of ricotta or cottage cheese
250 grs. plain yogurt
1 egg
1 yolk egg
2 tablespoon lemon juice
2 teaspoon of lemon zest
3tablespoon of sugar (or other)
1 teaspoon of vanilla extract


 In a  processor or blender place the ricotta and yogurt  egg yolk  lemon juice  lemon zest and vanilla extract.
Process until a smooth texture.
Distribute the mixture into 4 ramekins 3/4 cup capacity.
Bake at 180 ° C for about 25 minutes until firm.
Remove and let cool can garnish with lemon peel and some berries.
Keep in the fridge.

Tip: only 214 calories each