Ricotta Honey Pudding
2 cups ricotta cheese
1/4 cup honey
4 eggs, separated
1 tsp vanilla
Dash of salt
Ground cinnamon for garnish
1 pint fresh raspberries
Combine ricotta, honey, egg yolks and vanilla in saucepan and heat over low heat until warmed through. Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites into ricotta mixture and heat for a few minutes. Spoon pudding into serving bowls and sprinkle with ground cinnamon. Chill for 1 - 2 hours. Garnish with raspberries or another of your favorite fruits.