Italina Ricotta Pudding (Cuccia)
Author/Submitted by: Weight Watchers Magazine, December 1996
ricotta cheese, part skim milk
grated, plus 1 teaspoon
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.
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.