Raspberry Agave-Lemon Ricotta Custard

Happy Sunday! Wow the first week of November has already gone by! Soon we'll be carving Turkeys and saying what we're thankful for before elbowing someone over the last pullover sweater in JCPenny. I'm kidding, don't do that.

I'm so excited that I've been trying new recipes like crazy! This week, I had a friend over for pizza and booze. While visually the pizza was beautiful, I had to use a store-bought crust. I totally learned my lesson with that one! It threw off the taste completely! Even my friend agreed that he would rather scoop the toppings off and just eat them.

So last night, to redeem myself, I made Crab Salad Tostados and Raspberry Agave-Lemon Ricotta Custard for my best friend. (No booze this time). The recipe for the custard is so simple and so yummy. Even better, I got to use my brand new food processor by Ninja! I am totally in love with it! So if you've got 40 minutes (including prep time) this recipe is right up your alley. I'd definitely suggest doing this around the Christmas holiday season.

RASPBERRY AGAVE-LEMON RICOTTA CUSTARD

1 15-ounce container ricotta cheese

4 teaspons lemon juice

1/2 cup raspberry agaze

1 egg white

1 T. flour

Non-stick spray for greasing containers

Optional: Fresh cranberries or raspberries and rosemary for garnish

Combine all ingredients in a blender or food processor and blend until smooth. Pour the mixture into one 8 1/2 by 11-inch glass pan or oven-safe ramekins. Bake at 350 degrees for 25 minutes. Remove from oven, cool, and garnish with rosemary and cranberries or raspberries. Don't you just love how raspberries look like little hearts? Serves 4

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