1 cup of chopped pineapple
1/2 cup of water
2 cups of ricotta cheese
1 cup of skim milk
1/2 can of condensed milk
4 eggs
1/2 cup of cornstarch
2 tablespoons of cornmeal
1 tablespoon of vanilla extract
4 tablespoons of margarine
1 cup of chopped pineapple
1/2 cup of water
2 cups of ricotta cheese
1 cup of skim milk
1/2 can of condensed milk
4 eggs
1/2 cup of cornstarch
2 tablespoons of cornmeal
1 tablespoon of vanilla extract
4 tablespoons of margarine
1
Preheat the oven to 350°F
Poke some holes in a baking dish and bake it for about 10 minutes
Combine pineapple, water, and sugar in a saucepan and cook over low heat until the pineapple is soft and syrupy
Reserve the mixture
2
In a blender, combine ricotta cheese, milk, condensed milk, eggs, cornstarch, vanilla extract, and margarine
Blend for 5 minutes
Spoon the mixture into individual cups that have been buttered and floured
Bake at 350°F until firm
Let it cool and then unmold
Serve with a scoop of warm pineapple sauce.
