Lemon Pudding with Lemon Syrup Light

Name: Lemon Pudding with Lemon Syrup Light
Yield: 4
Ingredients: 300g ricotta cheese; 2 beaten eggs; 2 teaspoons (tablespoon) active dry yeast; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 2 1/2 tablespoons lemon juice; 6 tablespoons non-stick cooking spray; 1 tablespoon cornstarch; 1 cup water

1
300g ricotta cheese
2
2 beaten eggs
3
2 teaspoons (tablespoon) active dry yeast
4
1 teaspoon ground cinnamon
5
1 teaspoon vanilla extract
6
2 1/2 tablespoons lemon juice
7
6 tablespoons non-stick cooking spray
8
1 tablespoon cornstarch
9
1 cup water

Ingredients

1
300g ricotta cheese
2
2 beaten eggs
3
2 teaspoons (tablespoon) active dry yeast
4
1 teaspoon ground cinnamon
5
1 teaspoon vanilla extract
6
2 1/2 tablespoons lemon juice
7
6 tablespoons non-stick cooking spray
8
1 tablespoon cornstarch
9
1 cup water

Directions

1
Preheat the oven to 350°F (180°C)
2
Mix well ricotta cheese, eggs, yeast, cinnamon, vanilla, 1/2 teaspoon lemon juice, and half of the cooking spray
3
Pour into a greased and floured mold
4
Set aside
5
Combine cornstarch, water, lemon juice, and remaining cooking spray
6
Beat until a smooth batter forms
7
Cook over low heat until thickened
8
Serve the pudding with the warm syrup.