- 1 cup Dragone® Whole Milk Ricotta Cheese
- 1⁄2 cup whole milk
- 2 tablespoons maple syrup or granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1⁄4 cup natural creamy peanut butter
- 1⁄2 cup fresh strawberries, sliced
- 1⁄2 cup crunchy granola
- 1/4 cup strawberry jam
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.