Italina Ricotta Pudding (Cuccia)

Recipe Ingredients

1 cup	237ml	Wheat berries - uncooked
2		Water
1/8 teaspoon	0.6ml	Salt
15 oz	426g	Ricotta cheese - part skim milk
1/2 cup	99g / 3.5oz	Sugar
2 teaspoons	10ml	Vanilla
1 tablespoon	15ml	Candied citron - minced
1 tablespoon	15ml	Grated semisweet chocolate - plus 1 teaspoon

Recipe Instructions

Place berries in a Dutch oven; cover with water 2 inches above berries. Let stand 8 hours. Drain. Combine berries, 2 quarts water, and salt in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 2 hour or until berries are tender.

Drain well, and set aside. Place cheese, sugar, and vanilla in food processor bowl, and process until smooth. Spoon cheese mixture into a bowl; stir in berries and citron. Spoon into 8 dessert dishes; sprinkle each with 1/2 teaspoon grated chocolate.

Yield: 8 (1/2 cup) servings.

Note: Wheat berries may also be soaked using a quicker method. Place berries in a large Dutch oven, cover with water 2 inches above berries, and bring to a boil. Cook 2 minutes; remove from heat, and let stand, covered, 1 hour. Drain and continue as directed above.

Source:
Weight Watchers Magazine, December 1996

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