| Katarine
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So.....has anyone thrown an egg in a ricotta cream and baked it?
Maybe take a small container of the LF ricotta, and put an egg in that, maybe put it in cupcake thingies?
Heh, just wondering outloud. It seems like it would be good and cheesecake like.
Whoops! I just noticed the ricotta thread and read it.......I see others do variations on this. I may try it. Sorry to be redundant. |
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Fri Apr 11, 2008 1:42 am |
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| RaisingCajun
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I made the Ricotta Cheesecake last night. It is in the fridge waiting for me when I get home. I will let you know how it is.
Also, I found some sugar free chocolate chips that I put on top. |
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Fri Apr 11, 2008 5:29 pm |
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| recipelover
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There are some baked ricotta custards in my recipe summary sticky. I remember making a chocolate one and my husband really liked it. Here is a link to just one of the ricotta desserts links.
http://www.southbeach-diet-plan.com/forum/viewtopic.php?t=9546
I made the Baked Chocolate Ricotta Dessert in the link above. However, I added some vanilla extract or almond extract and one time I used plain yogurt instead of cottage cheese. Also, I never liked the "gritty" texture of ricotta, so I used my good blender and blended it really really well.
1 c. part-skim ricotta
1/2 c. low fat cottage cheese [or try plain yogurt]
1 egg
[vanilla or almond extract to taste]
7 packets of Splenda (which is equivalent to a little over 1/4 cup of bulk Splenda)
1/2 Tbsp. unsweetened cocoa powder
1 Tbsp. sugar free chocolate syrup (e.g. DaVinci) or Walden Farms chocolate syrup[/color]
I also add about 1/2 tsp. espresso powder]
Combine ingredients in a food processor or blender and mix until smooth. Pour into a small (approx. 2 cup size) oven-safe dish and bake at 400 for 15-20 min. I put mine in single serving dishes and had to bake mine a little longer--till knife inserted comes out clean. Chill before serving. |
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Mon Apr 14, 2008 1:09 pm |
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