[AnneWonders]

Does anybody have any good whole foods recipes for low fat ricotta cheese? Or at least something with 7 out of 10 on a healthy scale. I've got about 2 cups of the stuff left over after making a big lasagna. Either sweet or savory would be OK. Haven't found anything on-line yet that is speaking to me.

Thanks,

Anne

[simone1ca]

I like to eat Ricotta as a dessert -- just mix it with a bit of Splenda and vanilla extract.

Savory...my mom's recipe for it was great...she'd mix it with pasta..no tomato sauce, just the pasta, ricotta and a healthy sprinkling of parmesan.

It's also good sweetened on toast/bagel for breakfast. Or add fresh berries to it for breakfast too.

[Newlifestyle]

I enjoy ricotta with pasta, red/yellow peppers, onions and some fat free italian dressing. It is really yummy

[WaterRat]

I've had it on pasta too. Back in the old, old weight watcher days there was a recipe that involved mixing an egg with ricotta (amount escapes me) and garlic power and cooking it kind of like a creamy scrambled egg, then mix it with pasta. Tastes like a dry alfredo, and actually is quite good! I also use it on toast just as it comes from the carton. And to relate to another thread, you could mix it with pumpkin and spread it on toast, or veggies, etc.

[Spinymouse]

Do you have the Moosewood Cookbook? There is a good recipe in that for Spinach Ricotta pie; and I remember from Moosewood author Mollie Katzen's website (molliekatzen.com) there are several other recipes there in the archives using ricotta. Every one of her recipes I've ever made has been delicious.

[AquaWarlock]

Oooh Bon Appetit magazine had a recipe for gnudi (ricotta cheese dumplings) think ravioli sans the pasta wrap.

Recipe on epicurious.com here:
http://www.epicurious.com/recipes/re...s/views/236878

The accompanied sauce they had seemed a bit rich, but I'm sure the gnudi would go well with pretty much any of the more healthful sauces.