Directions

Heat the Dragone® Whole Milk Ricotta Cheese and half of the milk in a medium saucepan over medium heat until it starts to simmer, about 5 minutes.

In a medium bowl, whisk the maple syrup and cornstarch and then whisk in the egg yolks and remaining 1⁄4 cup of milk.

Whisk 1⁄4 cup of the hot ricotta mixture into the egg mixture until thoroughly incorporated, and then gradually whisk the egg-ricotta mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils and thickens into a pudding-like consistency, about 4 minutes. Remove from the heat and stir in the peanut butter.

Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 1⁄2 hour or until chilled through.

To serve, spoon the peanut butter ricotta pudding into four individual cups and layer with fresh cut strawberries, crunchy granola and jam.

Tip: If you have any leftovers, they will keep covered in the refrigerator for 3–4 days.