Italian Pudding - cooking recipe

Ingredients

1/4 cup dried apricot
1 lb ricotta cheese
1/2 teaspoon vanilla extract
1/4 - 1/2 cup raspberry preserves
2 -3 cups fresh fruit (avoid citrus or pineapple because they may curdle the pudding)
1/4 cup raisins
1/4 cup almonds, toasted
1 cup heavy cream, whipped

Preparation

Slice the dried apricots. If you're using unsulfured apricots, soak them in warm water for 20 minutes to plump them up before slicing.
Using an electric beater, whip the ricotta cheese until smooth.
Mix in the vanilla and raspberry preserves.
Fold in the fruits and nuts.
Add in the whipped cream not more than 2 hours before you intend to serve. Fold in the whipped cream and serve.