Posts Tagged ‘ricotta’




So gorgeous, light, fluffy, and softly scented with sunny lemon…pure joy on a lazy morning!

I used plain syrup, but lemon curd or raspberry syrup would be wonderful, too.


Printable Recipe

1/2 cup flour

1/4 cup almond flour

1 teaspoon baking powder

pinch of salt

pinch freshly grated nutmeg

1 cup ricotta cheese

2 eggs, separated

1/3 cup milk

2 tablespoon Splenda granular

2 teaspoon lemon juice

1 teaspoon lemon zest

1/4 teaspoon poppy seeds – optional

Combine flour, almond flour, baking powder, salt, and nutmeg. Set aside. Whip egg whites to soft peeks and set aside.  Whisk together ricotta, egg yolks, milk, Splenda granular, lemon juice, zest, and poppy seeds.  Stir into flour mixture just til moistened. Gently fold in egg whites. Drop by rounded tablespoonfuls  onto griddle sprayed with butter flavor spray (or regular). Cook until golden, turning once.

These keep great in fridge or frozen, stacked on each other wrapped in plastic. Makes 6 servings. Per Serving: 160 Cal; 10 g Protein; 8 g Tot Fat; 12 g Carb; 1 g Fiber; 2 g Sugar; 59 mg Sodium



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Pretty little bites, just right for a quick lunch with a crisp green salad.  They can also be used as appetizers for any party.  Guests will adore these and most of the work can be done ahead.

Pre-bake the wrappers and store them in an airtight container once cool.  Make the filling and chill in the fridge until ready to serve.  These are good hot or room temperature.




Vegetable cooking spray
24 small square wonton wrappers
1 cup ricotta cheese
One 10-ounce frozen chopped spinach, thawed, squeezed dry
2 eggs
1 tablespoon cream
1 clove garlic, through a press
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
Dash cayenne pepper
1/4 cup freshly grated Parmesan cheese plus more for garnish

Preheat oven to 350 degrees.  Lightly spray the cups of a 12-muffin pan with the vegetable cooking spray.  Gently press one wrapper into reach cup and lightly spray the wrapper with the spray.  Bake for 5 minutes.  Remove from oven and cool on a wire rack.  Repeat with remaining wrappers.

In a small bowl combine the ricotta, spinach, eggs, cream, garlic, salt, black pepper, nutmeg, cayenne, and 1/4 cup Parmesan.  Replace 12 of the baked cups into the muffin pan.  Fill with one tablespoon of filling mixture.  Sprinkle with more grated parmesan.  Lay a piece of aluminum foil lightly over the pan and return to the oven. Bake for 17 minutes.  Remove to wire rack to cool.  Repeat with remaining cups and filling.  Makes 24 pieces.

Per Cup: Calories 50; Protein 4 g; Fat 2 g; Carbs 3g; Sugar 0 g; Sodium 119 mg

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(Low-carb, higer-protein)

I use these in so many more ways than just “crepes”.   In both sweet or savory recipes, as wraps, tortillas, noodles – they are a great way to still make those dishes you love without the unneeded carbs.

Don’t be afraid of making crepes – and you don’t need a special pan.  The first one may flop, but you’ll get the hang of it quickly.   Then you can use them for enchiladas, burritos, lasagna, sandwiches, or just roll up with a sprinkle of Cinnamon-Splenda inside.  They’re a very versatile thing to keep on hand.  (They also freeze great.  Just put a piece of waxed paper, or plastic wrap between each one.)

You can add 1 tablespoon Splenda, 1/2 teaspoon vanilla, or sweet spices for a sweet version.  Or herbs and other spices for savory.

These are very tender and will be more moist than regular crepes.  They are what I use in my Chicken Pot Pie with Crepes, which has been very popular.


1/2 cup ricotta cheese (stats are for Part-Skim / lowfat)

4 eggs

1/4 cup flour

3 tablespoons milk

Pinch of salt


In a medium bowl beat the Ricotta with the eggs. Beat in the flour, salt, milk.   Allow to sit for 15 minutes.

Heat an 8-inch nonstick skillet over medium-low heat. Coat with vegetable cooking spray when hot. Pour in 2 tablespoons of batter and immediately swirl the pan to coat the entire surface in a thin layer. Allow to cook, without turning, until completely done. The top should be no longer shiny and when you touch it it’s not wet. The bottom will be have a very slight golden color. If it’s too dark, lower the heat.

(If you are a new crepe-maker, these can be next to impossible to flip and they don’t need to be.) Gently loosen the edges with a spatula and slide out of the pan onto a plate. Very lightly spray the top with vegetable spray – this way you can stack them on top of each other.

Lightly coat the pan with cooking spray before each crepe. Proceed with above directions until batter is gone. Allow the crepes to cool to room temperature and then wrap the plate tightly with plastic wrap. These keep well in the fridge – unfilled – for several days.

Since these are so moist, letting them sit uncovered for a half hour or so will help them get that dry, ‘lacy’ edge.

Makes approx 12 crepes.

Per Crepe:   Calories 57; Protein 4 g; Fat 3 g; Carb 3 g; Sugar 1 g; Sodium 35 mg


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These little wonders are light and fluffy. They actually hold together like pancakes should!

I’ve only used apples, but zucchini would work well, too.   Change up the spices or add some different extracts…




3 eggs, separated
1 whole egg
1 cup part skin ricotta
1/2 teaspoon Vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon Apple Pie Spice OR cinnamon
1 tablespoon Splenda
1/4 cup all purpose flour
1 cup grated apple – can leave the skin on


Beat 3 egg whites until stiff; set aside. Combine remaining ingredients just until blended. Fold in egg whites. Spray skillet with non stick spray and heat over medium-low. Drop batter by tablespoonfuls into hot skillet and cook until golden brown, turning once. Make 8 – three pancakes servings.

Per Serving: Calories 94, Protein 7 g; Fat 5 g; Carbs 4 g; Sugar 2 g; Sodium 119 mg

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What a lovely way to end a meal!

An Italian dessert full of sweet ricotta cream between layers of light sponge cake soaked, in this case, in sugar free raspberry syrup.  So glorious!

I’ve seen them un-iced, or completely covered with cream – either way it’s a wonderful thing.  Don’t be discouraged with looking at the length of the recipe – it’s not hard, just a lot of steps.  And it’s so worth it!



Vegetable cooking spray

3/4 cup Softaskilk brand cake flour,  plus additional for dusting pans

1/4 rounded teaspoon table salt (not Kosher)

6 large eggs

3/4 cup Whey Low Granular

1 1/2 teaspoon vanilla

Preheat oven to 350 degrees.  Generously grease three 8-inch cake pans with cooking spray.  Dust with flour on bottom and sides, tapping out extra.

Sift together the flour and salt into a small bowl.  Set aside.

In a large bowl beat together the eggs, sugar sub, and vanilla for 10 minutes or until pale, tripled in volume and forms a ribbon when the beaters are lifted.

Very carefully, with a spatula, fold in the flour/salt just until moistened.  Divide evenly between the prepared pans and bake for 10-13 minutes, or until golden and they don’t indent when you touch them in the middle.  Allow to cool on wire rack for 10-15 minutes.  Run a sharp knife around the edge and invert onto rack.  (May need to run a cake/pie server under the cake if it wants to stick to the pan.)  Cool completely.

Raspberry Sauce:

2 cups fresh raspberries

1/2 cup Splenda

Pinch of salt

1 teaspoon fresh lemon juice

In a medium saucepan place raspberries, Splenda, salt, and lemon juice.  Bring to boil over medium heat, stirring occasionally.  Cook for 5 minutes.  Remove from heat and allow to cool completely.  (May be made 2 days in advance and kept in the fridge.)

Ricotta Filling:

One 15-ounce container ricotta cheese

1 teaspoon Fiori de Scilia (if you don’t have that use 1 whole teaspoon vanilla extract plus 2 teaspoons fresh lemon zest)

2/3 cup Splenda

In a food processor combine ricotta, vanilla, Fiori, and Splenda until smooth and silky.  Transfer to a bowl, cover and chill, if not using right away.  (May be made 2 days in advance and kept in the fridge.  Remove from fridge to set at room temp for 30 minutes before assembling the cake.)

To assemble cake:

Additional ingredients needed:

1/2-3/4 cup sugar free Raspberry syrup (DaVinci or Torani)

2-(5) cups Splenda-sweetened whipped cream – if completely frosting the cake you will need the (5) cups…1 (2 2/3) cup heavy whipping cream, 2 (5) tablespoon Splenda, 1/2 (2) teaspoon vanilla extract

1 cup fresh raspberries

Mint leaves, if desired, for garnish, lemon zest

Remove Ricotta Filling from the refrigerator and allow to set at room temperature for 30 minutes for easier assembly.

Place one layer of the cake on a plate or cake stand.  Brush or drizzle enough syrup (about 3  tablespoons) over the cake to become moist, but not soggy, allowing it to soak in for a couple minutes.

Carefully spread half of the Ricotta Filling over the cake layer.  Carefully spread half of the Raspberry Sauce over the ricotta layer.

Repeat with second cake layer, syrup, remaining Ricotta Filling, and Raspberry Sauce.  Place final cake layer on the top and brush with remaining syrup.

Spread whipped cream over the top layer of cake (or frost entire cake with whipped cream) and scatter whole berries.  Garnish with fresh mint leaves and fresh lemon zest, if desired.

Chill for at least two hours.

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Thanks and smooch to my friend Laurel for inspiring this one.

This actually tastes like lasagna…with the tomato sauce, basil, sausage and smooth, cool ricotta….WOW!

All your favorite flavors without so much of the starchy pasta.  There are still a few pieces floating in the rich meat broth, but you’ll never miss the rest.

Try it vegetarian, too…fantastico!!




1 tablespoon olive oil
1 pound bulk hot Italian turkey sausage (or 1 pound sausages, casings removed) OR 1 pkg. Morningstar Crumbles
2 cups diced onions
5 cloves garlic, minced
2 cups diced zucchini
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
One 14.5-ounce can diced tomatoes seasoned with oregano
One 15-ounce can tomato sauce
Two 14-ounce cans low sodium chicken broth
1 cup frozen chopped spinach, thawed
1/2 cup mini Farfalle pasta – optional
2 cups ricotta cheese
2 tablespoons fresh, chopped basil

In a saucepan or stockpot heat the olive oil over medium heat. Add the sausage, onion, and garlic. Cook, breaking up with spoon, until sausage is browned and onions are softened. Add zucchini, dried basil, oregano, pepper flakes, salt, black pepper, tomatoes, tomato sauce, and chicken broth. Bring to a boil. Reduce heat to medium-low and allow to simmer for 15 minutes. Add spinach and pasta, if using, and continue to cook until pasta is done, about 7 minutes.

Meanwhile in a small bowl stir the fresh, chopped basil into the ricotta cheese. When soup is finished, ladle into shallow bowls. Carefully add 1/4 cup of the ricotta-basil mixture to the bowl. Sprinkle with freshly grated Parmesan cheese if desired. Makes 8 servings.

Per WLS Serving: 260Cal; 20 g Protein; 10 g Tot Fat; 17g Carb; 2 g Fiber; 3 g Sugar; 609 mg Sodium

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Need a nutritious goodie to munch on? This is one fabulous sugar free muffin! Loaded with those gorgeous berries and fluffy-light, they are perfect with some melted butter and a cup of coffee.



1/4 cup butter, softened
1/2 cup Whey Low Granular
1 whole egg
1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup ricotta cheese
3/4 cup flour
1/2 cup almond flour/meal
1/4 teaspoon salt
1 teaspoon baking powder
2 cups fresh or frozen blueberries
Whey low granular OR Splenda granular to sprinkle

Preheat oven to 350 degrees. Grease 12 regular muffin cups and set aside.

In a large bowl cream the butter and sugar sub. Beat in whole egg, egg white, vanilla extract, almond extract, and ricotta cheese. In a small bowl mix the flour, almond flour, salt, and baking powder. Stir into the ricotta mixture just until moistened. Fold in 1 1/4 cup berries.

Fill muffin cups with batter. Press the remaining berries on the top of the batter and sprinkle with Splenda. Bake for 18-20 minutes or until golden on the edges and a tester comes out with moist crumbs. Makes 12 regular-sized muffins.

Per muffin: 151 Cal; 5 g Protein; 8 g Tot Fat; 11 g Carb; 3 g Sugar; 124 mg Sodiumbluericotmuff80

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