Hello! I'm on Phase II now, and I really love it. I had some Fiber One for breakfast (ummm, not as bad as it looks, but not as good as I hoped) with skim milk, some delicous chicken stir fry for lunch, and an apple for a snack. My question is for tonight -- I really love the ricotta desserts, and I have one every night. I've been messing around with adding different things, different flavor combinations, etc. and I was wondering if you can bake them? Has anyone tried this, and do they still taste good? I was thinking, with cold weather approaching, a warm dessert might be nice. Thanks!

I wonder how it would work if you sliced some apple and then put the Ricotta on top and baked? Maybe the vanilla, with some cinnamon. If I get courageous, I'll share.I've been thinking about it, but just haven't tried it.

Have you tried the Uncle Sam Cereal. I really like that. 10grams of Fiber, and a nice flavor. Even my DH can stake it. Lizzie

I make my ricotta desert w/SF pudding mix and FF half and half in the food processor (tastes like mousse!) and I frequently warm it in the microwave. Ricotta is used in Italy in cheesecakes, so I'm sure it would bake up just fine!

Franny, that sounds wonderful! I'll definitely have to try that one.
It just amazes the wealth of knowledge this group is!!!

I haven't tried the baking ricotta, but I want to recommend Kashi Go Lean cereal. It is quite yummy and has lots of good stuff in it and pretty much no bad stuff. How's that for a description?

You could check out www.kashi.com if you are interested. It has 10g fiber, 1 g fat (0 saturated), 8 g protein.

I checked that out at the store, but it had 13 grams of sugar... I'm really confused about the sugar thing. How much is recommended on the SBD? If the ingredients include evaporated cane juice, honey, corn syrup, sugar, etc. is it still considered on plan? I appreciate any help, the book doesn't explain that too well!

I checked out the label on the Kashi Go Lean and felt that it had too much sugar. I ended up with the Fiber One, also, and have found it to be just sweet enough for me.
You do have to be careful of sugars that will raise the need for insulin. You are better off with the low GI forms, such as Splenda.

Franny, how much pudding mix do you put in the ricotta?

As for the cereal, did the book say 3 grams of sugar was the limit?
I might be confusing that with SugarBusters...

Don't laugh too hard... but I tried the riccotta in the microwave and it got really loose and I practically drank it! Warm with cinnamon and vanilla! I think it might require an egg to hold it together when cooking...what have you experienced?

Maybe it was nuking it that was the problem!

I think I saw that Dr. A had a recipe for baked ricotta and it did have an egg. I am going to Prevention.com and see if I can find it.

I think it was at your site that I saw the suggestion of adding pumpkin spice to the ricotta....gives you the essence of pumkin pie...great for Thanksgiving!