Besides lasagna, what do you guys use ricotta cheese for? Any easy snack ideas?
Reason: Moved to Recipe Forum
Original Post by dm84:
Sometimes I mix cinnamon and raisins in it, or whey protein powder.
Hmm... interesting. I wonder what it'd taste like with some baked apples and cinnamon.
Here's a recipe from "The South Beach Diet":
Lemon Peel Ricotta Crème (South Beach Diet Menu)
½ cup part-skim ricotta cheese
¼ teaspoon grated lemon peel
¼ teaspoon vanilla extract
1 package sugar substitute
Mix the ricotta cheese, lemon peel, vanilla extract, and sugar substitute. Serve chilled. Serves 1.
I've never included the lemon peel when I make it, and it still makes a pretty tasty treat!
Original Post by jill_rn:Here's a recipe from "The South Beach Diet":
Lemon Peel Ricotta Crème (South Beach Diet Menu)
½ cup part-skim ricotta cheese
¼ teaspoon grated lemon peel
¼ teaspoon vanilla extract
1 package sugar substitute
Mix the ricotta cheese, lemon peel, vanilla extract, and sugar substitute. Serve chilled. Serves 1.I've never included the lemon peel when I make it, and it still makes a pretty tasty treat!
That's sounds good too.
What do you guys think of mixing half a cup of light ricotta cheese and 1/2 cup canned pumpkin, with some cinnamon, pumpkin pie spice and splenda. Then heating it up in the microwave?
You could use it as a sub for mascarpone to make some kind of yummeh cannoli. I bet a little honey and cocoa powder mixed with it in a little tuille would come pretty close and be somewhat healthy.
I found a recipe for tuilles that end up being 70 cals each (I did math!). It's here.
...oh wait, you said easy. I guess you could make some veggie dip by pureeing with onion powder, spinach and some water chestnuts. Like spinach dip, but without all the mayo.
Two Weight Watchers whole-wheat pitas (100 cals each)
Spread 1/4C cheese on each pita (50 cals for1/4C),
top with fresh basil leaves (2cals),
roasted garlic (10 cals),
and tomato slices (33 cals).
Season with salt and pepper. Bake in the oven at 375 degrees for about 15-20 minutes, I kept mine in for a while because I wanted the pitas to be crispy.
Pretty yummy dinner or lunch for less than 400 calories! Next time, I might add some broccoli to bulk it up a little, or some onions.
Original Post by lhtrahan:What do you guys think of mixing half a cup of light ricotta cheese and 1/2 cup canned pumpkin, with some cinnamon, pumpkin pie spice and splenda. Then heating it up in the microwave?
That sounds like pumpkin pie cheesecake, my friend. Dip a graham cracker in that sh**!
Original Post by dm84:
I find it to be pretty bland on its own, which is great because everything about cottage cheese makes me absolutely sick.
Ooh, sometimes I puree cottage cheese to use as a cheaper version of ricotta. Also, cottage cheese melts like mozz if drained, making the curds a little less startling.
The pumpkin+ ricotta idea came out great! It's a good fix if you're craving pumpkin cheesecake, especially considering it comes out to be only 165 calories!
I like the cocoa idea. We have some left over cocoa maybe I I'll make some sort of a mousse tomorrow night. I just really don't want waste the left over ricotta cheese we have. It's supposed to very perishable, and I'm the only one who is willing to eat it! (Unless it's in lasagna.)
Italian dessert canolli filling is very similar to this South Beach idea and LOVE the pumpkin idea!! Glad to get a positive opinion because you never know but pumpkin with SF vanilla pudding worked and Im a fan of ricotta's consistancy and taste.
Sometimes I add a bit of splenda, some cinnamon, and some frozen berries & nuke it. It gets all lovely and creamy and warm--it's a nice snack.
My favourite thing to do with it is to stuff pancakes with it! I mix in splenda, cinnamon and perhaps some fruit (depends on the pancakes), heat it up, and then make some big whole-grain pancakes and wrap them around the cheese. It's wonderful, warm and filling!
Original Post by torli:My favourite thing to do with it is to stuff pancakes with it! I mix in splenda, cinnamon and perhaps some fruit (depends on the pancakes), heat it up, and then make some big whole-grain pancakes and wrap them around the cheese. It's wonderful, warm and filling!
If you added some cherries that would be kinda like crepes suzette, yeah? Yum.
for breakfast or snacks i use ricotta cheese on waffel
i mix about 1/2 a cup of ricotta cheese wth 1/4 tsp. vanilla and a tsp. sugar (or sugar substitute) and i spread it on 2 waffles then i add a handfull of blueberries and strawberries on top.
It is delicious!!
Ricotta is a great base for bazillions of flavors. Personally, I love its creamy texture as dessert! So I use fat-free/skim milk ricotta, about 1/4 cup, and mix it with about a fourth of a tablespoon cocoa powder and a packet of Splenda. In a smaller dish, this makes a delicious, low-cal dessert. With my brand, it comes out at around 35 calories! Ricotta can also be used as a savory spread when seasoned. Maybe a good combo would be ricotta, sundried tomatoes, and basil.
toast fruit loaf, spread with ricotta mixed with honey, jam or any natural syrup or sugar, top with slices of fresh or poached fruit and sprinkle nuts (if you want)
basically a fruit cake yet 100% healthy and delicious, filling and nutritious - fibre, fruit, protein, carbohydrates in one!
ricotta as said can be used in anything mix it with cocoa, cinnamon, greek yoghurt and make a tasty dip or filling for a cake...
or try spinach, sundried tomatoes and ricotta toasties or omelletes, ricotta and grilled vegetable pizza... theres no limits!
italian cheesecake
Eggplant Rollups
Bake lightly salted slices of eggplant till tender.
Stir in salt, pepper, basil, parsley into ricotta cheese and spoon onto the slices of eggplant, then roll them up. Top with marinara or your favorite hearty sauce (I like ajvar). Serve warm or room temp.
Yum!
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