This bright and citrus-y ricotta pudding has the wonderful flavors of Meyer lemon and honey.
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 six oven-safe ramekins. Bake at 350 degrees for 25 minutes. Remove from oven, cool, and garnish with rosemary and cranberries.