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Old 11-10-2004, 03:27 PM   #1
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What all do you do with ricotta cheese?

I bought some ricotta cheese to make stuffed chicken breasts (yum!) and I have some leftover and not sure what to do with it. I've tried the cream or ricotta cheese mixed with splenda or davinchis, peanut butter etc and I don't like it at all. I wish I did since so many comment on it. I miss cheese cake sooo bad but none of the recipes I've tried are any good (can taste the splenda-yick). Any other ideas? Thanks
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Old 11-10-2004, 03:42 PM   #2
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George Stella has a recipe that uses both ricotta cheese and cream cheese for a cheesecake. Just go to the Food Network website (Low Carb and Lovin' It) and you'll find it.
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Old 11-10-2004, 03:45 PM   #3
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It's lovely added to scrambled eggs. I add it to the raw egg mixture before I scramble them - makes them lovely and creamy.
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Old 11-10-2004, 04:02 PM   #4
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I like to make a little "lasagna" dish. I use a small glass bowl and layer pepperoni (although it would be good with ground beef), mozz. cheese, tomato sauce and ricotta cheese. It's delicious and makes me feel like I'm eating lasagna or something.
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Old 11-10-2004, 05:08 PM   #5
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It makes a great bikini if you're out of whipped cream too.
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Old 11-10-2004, 06:05 PM   #6
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1/2 cup of ricotta cheese
1 tblsp of cocoa powder unsweetened
1 packet of splenda

= yum!!!
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Old 11-10-2004, 07:45 PM   #7
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This is a favorite of mine, especially for breakfast as the weather gets colder. It says it makes 2 servings, but I usually eat the whole thing !


* Exported from MasterCook *

CJ's Breakfast Pudding

Serving Size : 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup ricotta cheese
1 egg
3 tablespoons half and half
1 tablespoon flax seed meal
vanilla sugar-free syrup to taste
1 pinch cinnamon

Mix first three ingredients together in a saucepan - cook stirring over medium heat until thick. Add Flax and syrup. Sprinkle with cinnamon. Makes enough for two servings.

Per Serving: 149 Calories; 11g Fat (67.3% calories from fat); 9g Protein; 4g Carbohydrate; 1g Dietary Fiber; 123mg Cholesterol; 71mg Sodium.
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Old 11-10-2004, 09:13 PM   #8
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I made a mock lasagna this weekend with it ( DF made a huge pan of his famous lasagna to share with his coworkers the next day...HAD to make do otherwise I'd of killed someone over a slice of his lol)

2 # hamburger-cooked
Onions (optional)
Mushrooms (optional)
Ricotta cheese
Mozzarella cheese
Parmesan cheese
Carb Options Garden style sauce
Asst Spices ( I used pizza seasoning, oregano, Italian seasonings...a few dashes of each)


I cooked hamburger and onion and spices , drained it. Poured Sauce over it to moisten, not too much.Heated everything thru. In small square pyrex I layered Meat sauce, Ricotta,Parmesan, mozzarella then popped it in the oven for 15-20 minutes at 350, til cheese on top browned.

Tasted just like the real thing to me...just no noodles. I made two layers.

I was thinking next time..just making layers and mixing some Dreamfields Penne in with the meat for that "noodle' taste!
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I've lost 24 pounds since Oct 17, 2011

Last edited by Heather150; 11-10-2004 at 09:14 PM..
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Old 11-11-2004, 05:16 AM   #9
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I was looking for recipes using up leftover ricotta this week too. I did try the breakfast recipe Jazzy posted, except w/o the flax. It was very tasty! and filling. and I ate the whole thing also, as one serving. My weight was down 2 lbs this week. I'm going to say it's from my new breakfast
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Old 11-11-2004, 06:35 AM   #10
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I put it in sugar free jello
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Old 11-11-2004, 06:45 AM   #11
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"faux pumpkin pie"

I put pumpkin pie spice, a dash of cinnamon and a bit of sf syrup or splenda in it.

Almost as good as pumpkin pie!!!!!!!!

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Old 11-11-2004, 06:48 AM   #12
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Writing recipies as I read-YUM
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Old 11-11-2004, 06:59 AM   #13
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It's great in various shake recipes!
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Old 11-11-2004, 08:32 AM   #14
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Quote:
I like to make a little "lasagna" dish. I use a small glass bowl and layer pepperoni (although it would be good with ground beef), mozz. cheese, tomato sauce and ricotta cheese. It's delicious and makes me feel like I'm eating lasagna or something.
I have done this too! Yum!
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Old 11-11-2004, 11:14 AM   #15
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Cripes, you're all making me hungry!

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Old 11-11-2004, 04:56 PM   #16
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Blueberries, tossed with some blueberry davinci's, on top of a scoop of ricotta *mmm mmm good*!
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Old 11-11-2004, 07:18 PM   #17
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I love it with cinnamon and davinci vanilla yummy. I also love to just eat it plain or with some grated paremsan cheese.
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Old 02-11-2012, 07:49 AM   #18
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Father Sarducci's Cheesecake

Lisa, I too was on a quest to find a cheesecake that was palatable. I found this recipe in The Low-Carb Cookbook by Fran McCullough, made it, brought it in to work and didn't say a thing about it being low carb. It was a huge hit.

Serves 12
15 oz whole milk ricotta
2 c sour cream
16 oz cream cheese
3/4 c Truvia granules
8 T butter, melted
3 large eggs
3 T flour
3 T cornstarch
2 scant T of vanilla
2 scant T of lemon juice
Preheat the oven to 350 degrees and set oven rack in the middle of the oven. Butter a 10" springform pan (and I usually sprinkle a light layer of graham crackers in the bottom). Put ricotta in the workbowl of a food processor and process until smooth. Add the sour cream and cream cheese and process until smooth. Add the remaining ingredients through the feed tube and process until well combined. Pour the mixture in the prepared pan and bake for 1 hour. Turn off the heat and crack the oven door and let it sit in the oven for 1 hour more. Cool on a rack. Can be kept for 2-3 days in the refrigerator or frozen for up to a month.

Notes:
Lemony Cheesecake: add 2 tsp of minced lemon zest.
Lime Cheesecake: Use lime juice instead of lemon and add 2 tsp of minced lemon zest.

Per serving:
Protein: 10G Fat: 34G Carbs: 9G
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Old 02-12-2012, 04:09 PM   #19
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I like to mix it with chopped chives and then sprinkle some parmesan cheese on top. That and a can of V-8 juice is one of my favorite quick lunches.
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Old 02-14-2012, 08:34 PM   #20
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I make egg/ricotta wraps and use it in place of cream cheese and a lot of other dairy because the calories are lower.
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Old 02-15-2012, 10:01 AM   #21
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Quote:
Originally Posted by MsWoods View Post
I make egg/ricotta wraps and use it in place of cream cheese and a lot of other dairy because the calories are lower.
Yum...that sounds so good! Do you make an egg crepe and then put the ricotta cheese in it and roll it?
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Old 02-15-2012, 10:59 AM   #22
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No i mix egg and ricotta to make a batter and make wrappers from the batter kind of like tortillas.
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Old 02-15-2012, 11:15 AM   #23
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No i mix egg and ricotta to make a batter and make wrappers from the batter kind of like tortillas.
I'll have to try that! Thanks for explaining it...
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Old 02-15-2012, 11:26 AM   #24
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I like ricotta but haven't used it much for low carb. Do you ever use ricotta as a substitute for cream cheese in recipes? I just thought about that after reading the egg/ricotta wrap instructions. Could you sub 8 oz. of ricotta for 8 oz of cream cheese in a casserole?
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Old 02-15-2012, 11:39 AM   #25
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Quote:
Originally Posted by MsWoods View Post
I make egg/ricotta wraps and use it in place of cream cheese and a lot of other dairy because the calories are lower.
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Old 02-18-2012, 07:44 PM   #26
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I make this:

George Stella’s Meat Lasagna

13X9 in pan

Meat filling:

2 T olive oil
2 cups diced celery
1/2 cup diced red onion
2 lbs ground beef
15 oz. s/f tomato sauce
1 t minced fresh garlic
1 t garlic powder
1/2 t salt
1/2 t black pepper
(I added cooked mushrooms to the mix too)


Cheese filling:

15 oz ricotta cheese
16 oz mozzarella cheese, shredded (divided half for filling and half to put on top)
1/2 c grated Parmesan cheese
1 large egg
1/2 t minced fresh garlic
2 t dried Italian seasoning
1 t garlic powder
1/4 t black pepper


Preheat oven to 350 degrees.
Heat oil in a large skillet over medium-high heat. Add celery and onion and cook until slightly tender.
Add ground beef and cook until browned. Drain excess fat.
Add tomato sauce, garlic, garlic powder, salt, and pepper and simmer for 2 more minutes, stirring constantly. Remove from the heat.
Mix the ingredients for the cheese filling together in a bowl using half the mozzarella.
Fill the bottom of the baking dish with the meat filling and top with the cheese filling.
Cover the top with the remaining 8 oz of mozzarella.
Bake for 45 to 50 minutes, until the top starts to become golden and bubbly.
Let cool for 10 minutes before slicing
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