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Ricotta Recipes

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Ricotta Recipes

Postby daniellers » Wed Jun 30, 2004 5:59 pm

I love the one recipe I have using ricotta. (mocha ricotta cream w/o the coffee LoL i just don't like it)

I want more recipes so I can have them. Please post some of your favorite Ricotta Recipes and include when you eat them. (snack, breakfast, etc)

Thanks in advance for what I'm sure will be wonderful recipes!
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Postby Alioop » Wed Jun 30, 2004 6:15 pm

I found one that adds peanut butter - its yummy! I also put them in the freezer for about 20 minutes before I eat. That makes it last longer in my opinion!

http://www.mizfrogspad.com/South_Beach_Diet/Ph1_Desserts.htm

Peanut Butter-Chocolate Ricotta Crème

Two servings.



1 cup low fat or part-skim ricotta cheese

1/2 teaspoon vanilla extract

2 or 3 packets Splenda

1/2 to 1 tablespoon natural peanut butter

1/2 to 1 tablespoon baking cocoa (or 1 to 2 tablespoons sugar-free chocolate syrup)



Mix as desired, put in 2 serving dishes, chill, and serve. If using chocolate syrup, you can pour on top instead of mixing in, if desired.
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Postby FoxFyre22 » Wed Jun 30, 2004 6:27 pm

I want to try a couple of these...but I'm at work putting my shopping list together and dont have my book with me, could someone post one of the normal ricotta desserts from P1 out of the book? like the vanilla one?? Pretty please? :D thanks!!
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Postby Moira » Wed Jun 30, 2004 7:07 pm

Here you go, FoxFyre22:

Vanilla Ricotta Creme

1/2 cup part skim ricotta cheese
1/4 teaspoon vanilla extract
1 package sugar substitute

Mix ingredients. Serve chilled.

Serves 1
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Postby FoxFyre22 » Wed Jun 30, 2004 7:16 pm

Thank you!!

(and I checked out that link Alioop posted and it doesn't just have that one recipe, its got TONS of recipes...good link, thanks!)
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Postby carolie » Sat Apr 22, 2006 9:57 pm

bump
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Postby carolie » Sun Apr 23, 2006 7:00 pm

Here is an awesome thread for ricotta recipes.

http://forums.prevention.com/thread.jspa?threadID=17959
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Postby kjj3kids » Tue May 02, 2006 2:12 pm

I LOVE the Peanut Butter-Chocolate Ricotta Crème Alioop posted above!!! My 15 year old daugher really likes it also!
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Postby paeme2 » Tue May 02, 2006 4:45 pm

I modified the mock french toast recipie and baked in custard cups in a baking dish with a water bath. I eat cold for breakfast, it is kind of cheesecakey.

Mock French Toast

3 Eggs
1.5 cups of part skim ricotta
2-3 teaspoons vanilla
3 Packets of Splenda
cinnamon
ground ginger powder

Mix in blender until smooth, pour into custard cups and bake in water bath at 350 degrees for about 30 minutes. Chill.
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Postby kjj3kids » Wed May 03, 2006 5:48 pm

paeme2 - This sounds really good. How many servings does it make? Do you think it would work in a pie pan? (My custard amy not be available as I make 2 batches of custard at a time.)
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Postby paeme2 » Wed May 03, 2006 6:07 pm

I made it into 2 of the large glass pyrex muffin type bowls (they're about 5" in diameter and about 3 inches tall). I filled each bowl about 2/3. I split each one in half, so total of 4 servings. I also think I'd use another packet of splenda next time. It is really good. I think you'd have to make a larger batch to make in a pan, or it would come out kind of shortish. Play around with it. I'm going to try different extracts, like orange and lemon and also might mix some cottage cheese with the ricotta first. I read on one of these boards that it makes it creamier. Have fun and report back.
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Postby Ph.D. 2 B » Wed May 03, 2006 11:31 pm

I like to season mine with garlic and italian seasoning mix in a little egg sub (or save about a tablespoon of egg when I make scrambled egg in the morning) and bake or nuke and then top with spaghetti sauce. I never like the dessert recipe but for a snack this really hit the spot I make it in a little container a bit smaller than a yogurt cup so its probably about 1/2 cup to 3/4 cup
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Postby kjj3kids » Mon May 08, 2006 2:28 pm

I made the recipe posted by paeme2 for the Mock French Toast. I omitted the cinnamon and ginger and put in about 2 T. natural peanut butter. I ate it with a little ff Redi Whip - Mmmmm....I really liked this. My custard cups were all used to I made it in a sprayed muffin pan. Not such a good idea...even after refrigerating, it was very hard to get out of the tin without coming apart. I have one of the dishes paeme2 described and I am going to try to pick up another one so I can use these next time.
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Postby carolie » Tue Jun 13, 2006 1:01 am

*bump*
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