Ricotta Desserts

justmarvi · 05-09-2005, 08:25 AM

These were posted to our thread last year, Enjoy!

Rhonda's Ricotta Hints, Tips and Ideas!

1. Yes, use a blender!! I first tried eating it just mixed up with a fork - YUCK! Then I tried mixing it with my hand mixer - somewhat better, but still not good. THEN, I invested $9.95 in a smallish hand blender - WOW!! It is SO much better when you really blend it until it is nice and creamy.

2. To make the ricotta even creamer, try blending 2 to 1 measures of low fat cottage cheese and the ricotta. (1 C ricotta, 1/2 C low fat cottage cheese)

3. I make a "ricotta blend" ahead of time. I use a whole small carton of ricotta, 1/2 carton of low fat cottage cheese, vanilla, sweetener and enough skim milk to make the whole thing nice and creamy and about milkshake thick. After blending and tasting, I put the whole mess in a container and store it in the fridge. This way, my ricotta is always ready and I can scoop out 1/2 cup into a custard dish and add whatever flavorings I want for the evening, and I am good to go!! I'm also not doomed to eating a whole carton of something I THOUGHT would be good, but wasn't!

4. Be creative! Once you have the basic mix down, what you DO with it is limited only by your creativity and what Phase you are in. Here are some of MY favorite ideas - some are original, some I've gotten from others on this list:

*Cafe Latte Ricotta - sugar free French Vanilla syrup, instant coffee granules, a sprinkle of sugar free instant vanilla pudding for body.

*Key Lime Ricotta - bottled Key Lime juice, maybe a tad more sweetener

*Kalui Caffe Ricotta - sugar free Kalui Caffe syrup (davinci gormet)

*Orange Dream Ricotta - sugar free orange jello and sugar free instant vanilla pudding (try OTHER flavors of sugar free jello!)

*Chocolate Mousse Ricotta - sugar free instant pudding

*Butterscotch Mousse Ricotta - sugar free instant butterscotch pudding

*Pumpkin Ricotta - this one isn't original, I read it somewhere on this board, but YUMMMMMMMY! - add 1 Tbs. pumpkin puree (not pumpkin pie mix) and pie spices (cinnamon, cloves, giner, etc.) to the basic ricotta dessert mix. You can also make a "crust" using ground pecans, melted butter, and sweetener, and make a pumpkin pie cheesecake!

*Island Colada Ricotta - Island Escape Pina Colada sugar free powdered drink mix (I believe this is by Crystal Light - comes in a big envelope). about 1 tablespoon of shredded coconut. Add a cherry on top for garnish. Though this is probably only legal in Phase II, this one is TOOOOOOO yummy!

*Ricotta Parfaits - in a parfait glass, layer ricotta with fresh or frozen fruit (marinated in a bit of sweetener if you want), and low fat Cool Whip (or whipped topping of choice). With the fruit, this is Phase II only, BUT, you could layer different FLAVORS of ricotta with some nuts and whipped topping!

*Frozen Ricotta Pops - use little "dixie" cups, pour in your favorite flavor of ricotta dessert, add popsicle sticks, freeze and enjoy!! Or, use the Tupperware popsicle makers.

*Baked Ricotta Cheesecake - to 1/2-2/3 cup of your favorite ricotta dessert flavor, add 1 egg, beat well, pour into a sprayed custard cup, bake at 325 until done (I usually check after 15-20
minutes)

Denise85 · 05-09-2005, 08:29 AM

Thanks Marva! I didn't see these last year and used to make the vanilla one all of the time.

justmarvi · 05-09-2005, 08:47 AM

(: You know, I think most of us tend to think of them as milk servings but as I understand it, they weren't intended for that at all, rather a serving of protein for a complete feeling of a dessert for the end of day for those who enjoy one.

treadle · 05-09-2005, 08:50 AM

Oh these are wonderful hints and ideas!!

Thanks so much for posting them. Better print this out before it gets lost! I love the idea of making up the whole carton. However, when I have made my ricotta dessert ahead of time it gets a bit watery. Anyone else have that happen? Have you made the whole carton at once?

casweet31 · 05-09-2005, 12:33 PM

mmmm these sound really good!!

justmarvi · 05-10-2005, 06:17 PM

I bought some Low fat Ricotta today, think I'm going to add this back in!

curlyQ · 05-11-2005, 08:49 AM

YUMMY!!!
I will have to try some of these!!
thanks..

justmarvi · 05-16-2005, 09:26 PM

bumping for the new members

justmarvi · 05-22-2005, 07:47 PM

JoeBP · 05-22-2005, 08:21 PM

Thanks for the suggestions.

justmarvi · 05-22-2005, 08:37 PM

justmarvi · 05-30-2005, 06:00 PM

Hi beachers.....I remembered this recipe and searched it down....thanks again puttchikins!

Quote:

Originally Posted by puttchikins

1pkg sugar free lime jello
3/4 cup boiling water
1cup ricotta
1 cup mayo
2tbsp grated onion
3/4 cup grated cucumber
1/2 cup slivered almonds

its a fabulous dish and I have had many requests to make it...I usually double it and make it in a mold.......

rola51 · 05-31-2005, 04:43 AM

Great suggestions!! Great suggestion about the blender...

24Fan · 05-31-2005, 04:57 AM

Hi all, just peeking in this folder after I saw ricotta ideas.

Mmm I love ricotta cheese. With a dash of cinnamon and a spoon.

As for it being too liquidy, try draining it over a cheesecloth before using in a recipe. I've done that for cheesecakes in the past, really helps a lot. I agree about using up the whole carton in a recipe too. It spoils so quickly in my frig, like w/in 2 days of opening a carton it seems.

justmarvi · 05-31-2005, 08:45 AM

Strawberry Bruschetta

Active time: 15 minutes | Total: 15 minutes | To make ahead: Prepare the sauce (Step 2), cover and refrigerate for up to 2 days or freeze for up to 1 month. To reheat, microwave on High for about 1 minute (defrost first, if necessary).

Astoundingly good for minimal effort, this makes an indulgent weekend breakfast or anyday dessert. A judicious smear of mascarpone (half the fat of butter) is part of the luxury, but even lighter low-fat cream cheese or ricotta will work as well. The real secret is warming the berries just enough to make the flavor bloom and transform their juices into a rosy syrup.

4 slices whole-wheat bread
6 tablespoons sugar free brown sugar or sf sweetner of your choice
1 teaspoon grated lemon zest
2 teaspoons lemon juice
3 cups sliced or diced hulled strawberries
4 tablespoons mascarpone (Italian cream cheese), low-fat cream cheese or ricotta cheese

1. Toast bread in a toaster.

2. Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more.

3. Spread 1 tablespoon cream or ricotta on each piece of toast. Top with the warm berries.

05-09-2005, 08:25 AM	#1
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	Ricotta Desserts These were posted to our thread last year, Enjoy! Rhonda's Ricotta Hints, Tips and Ideas! 1. Yes, use a blender!! I first tried eating it just mixed up with a fork - YUCK! Then I tried mixing it with my hand mixer - somewhat better, but still not good. THEN, I invested $9.95 in a smallish hand blender - WOW!! It is SO much better when you really blend it until it is nice and creamy. 2. To make the ricotta even creamer, try blending 2 to 1 measures of low fat cottage cheese and the ricotta. (1 C ricotta, 1/2 C low fat cottage cheese) 3. I make a "ricotta blend" ahead of time. I use a whole small carton of ricotta, 1/2 carton of low fat cottage cheese, vanilla, sweetener and enough skim milk to make the whole thing nice and creamy and about milkshake thick. After blending and tasting, I put the whole mess in a container and store it in the fridge. This way, my ricotta is always ready and I can scoop out 1/2 cup into a custard dish and add whatever flavorings I want for the evening, and I am good to go!! I'm also not doomed to eating a whole carton of something I THOUGHT would be good, but wasn't! 4. Be creative! Once you have the basic mix down, what you DO with it is limited only by your creativity and what Phase you are in. Here are some of MY favorite ideas - some are original, some I've gotten from others on this list: Cafe Latte Ricotta - sugar free French Vanilla syrup, instant coffee granules, a sprinkle of sugar free instant vanilla pudding for body. Key Lime Ricotta - bottled Key Lime juice, maybe a tad more sweetener Kalui Caffe Ricotta - sugar free Kalui Caffe syrup (davinci gormet) Orange Dream Ricotta - sugar free orange jello and sugar free instant vanilla pudding (try OTHER flavors of sugar free jello!) Chocolate Mousse Ricotta - sugar free instant pudding Butterscotch Mousse Ricotta - sugar free instant butterscotch pudding Pumpkin Ricotta - this one isn't original, I read it somewhere on this board, but YUMMMMMMMY! - add 1 Tbs. pumpkin puree (not pumpkin pie mix) and pie spices (cinnamon, cloves, giner, etc.) to the basic ricotta dessert mix. You can also make a "crust" using ground pecans, melted butter, and sweetener, and make a pumpkin pie cheesecake! Island Colada Ricotta - Island Escape Pina Colada sugar free powdered drink mix (I believe this is by Crystal Light - comes in a big envelope). about 1 tablespoon of shredded coconut. Add a cherry on top for garnish. Though this is probably only legal in Phase II, this one is TOOOOOOO yummy! Ricotta Parfaits - in a parfait glass, layer ricotta with fresh or frozen fruit (marinated in a bit of sweetener if you want), and low fat Cool Whip (or whipped topping of choice). With the fruit, this is Phase II only, BUT, you could layer different FLAVORS of ricotta with some nuts and whipped topping! Frozen Ricotta Pops - use little "dixie" cups, pour in your favorite flavor of ricotta dessert, add popsicle sticks, freeze and enjoy!! Or, use the Tupperware popsicle makers. *Baked Ricotta Cheesecake - to 1/2-2/3 cup of your favorite ricotta dessert flavor, add 1 egg, beat well, pour into a sprayed custard cup, bake at 325 until done (I usually check after 15-20 minutes)

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05-09-2005, 08:29 AM	#2
Denise85 Way too much time on my hands! Join Date: Jul 2003 Location: Chicago burbs Posts: 25,163 Blog Entries: 11 Gallery: Denise85 Stats: 261/113.4 size 0; 5'5" WOE: Dietician's plan	Thanks Marva! I didn't see these last year and used to make the vanilla one all of the time.

05-09-2005, 08:47 AM	#3
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	(: You know, I think most of us tend to think of them as milk servings but as I understand it, they weren't intended for that at all, rather a serving of protein for a complete feeling of a dessert for the end of day for those who enjoy one.

05-09-2005, 08:50 AM	#4
treadle MAJOR LCF POSTER! Join Date: Sep 2003 Location: Colorado Posts: 1,381 Gallery: treadle Stats: 190.4/149/150 WOE: Weight Watchers Start Date: 1/18/10	Oh these are wonderful hints and ideas!! Thanks so much for posting them. Better print this out before it gets lost! I love the idea of making up the whole carton. However, when I have made my ricotta dessert ahead of time it gets a bit watery. Anyone else have that happen? Have you made the whole carton at once?

05-09-2005, 12:33 PM	#5
casweet31 MAJOR LCF POSTER! Join Date: Feb 2004 Location: CR, Iowa Posts: 1,038 Gallery: casweet31 Stats: 324/317/180 WOE: low-carb Start Date: Restart -> 5-10-2010	mmmm these sound really good!!

05-10-2005, 06:17 PM	#6
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	I bought some Low fat Ricotta today, think I'm going to add this back in!

05-11-2005, 08:49 AM	#7
curlyQ Junior LCF Member Join Date: Apr 2005 Location: iowa Posts: 42 Gallery: curlyQ Stats: 176(Sz 12)/155(Sz 8,10)/135 (Sz 4,6) WOE: healthy carbs/no sugar Start Date: MARCH 2005	YUMMY!!! I will have to try some of these!! thanks..

05-16-2005, 09:26 PM	#8
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	bumping for the new members

05-22-2005, 07:47 PM	#9
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	bump

05-22-2005, 08:21 PM	#10
JoeBP Senior LCF Member Join Date: Aug 2004 Posts: 64 Gallery: JoeBP	Thanks for the suggestions.

05-22-2005, 08:37 PM	#11
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi

05-31-2005, 04:43 AM	#13
rola51 MAJOR LCF POSTER! Join Date: Jul 2004 Posts: 2,133 Gallery: rola51 Stats: 166/159/140 5'2 WOE: LC Start Date: Originally 2004/NEW! Jan'10	Great suggestions!! Great suggestion about the blender...

05-31-2005, 04:57 AM	#14
24Fan Very Gabby LCF Member!!! Join Date: Oct 2004 Posts: 3,228 Gallery: 24Fan Stats: from 2004 to 2006 lost 118 lbs. Maintaining WOE: Atkins, low carb maintaining Start Date: 2004	Hi all, just peeking in this folder after I saw ricotta ideas. Mmm I love ricotta cheese. With a dash of cinnamon and a spoon. As for it being too liquidy, try draining it over a cheesecloth before using in a recipe. I've done that for cheesecakes in the past, really helps a lot. I agree about using up the whole carton in a recipe too. It spoils so quickly in my frig, like w/in 2 days of opening a carton it seems.

05-31-2005, 08:45 AM	#15
justmarvi Very Gabby LCF Member!!! Join Date: Jan 2003 Posts: 3,218 Gallery: justmarvi	Strawberry Bruschetta Active time: 15 minutes \| Total: 15 minutes \| To make ahead: Prepare the sauce (Step 2), cover and refrigerate for up to 2 days or freeze for up to 1 month. To reheat, microwave on High for about 1 minute (defrost first, if necessary). Astoundingly good for minimal effort, this makes an indulgent weekend breakfast or anyday dessert. A judicious smear of mascarpone (half the fat of butter) is part of the luxury, but even lighter low-fat cream cheese or ricotta will work as well. The real secret is warming the berries just enough to make the flavor bloom and transform their juices into a rosy syrup. 4 slices whole-wheat bread 6 tablespoons sugar free brown sugar or sf sweetner of your choice 1 teaspoon grated lemon zest 2 teaspoons lemon juice 3 cups sliced or diced hulled strawberries 4 tablespoons mascarpone (Italian cream cheese), low-fat cream cheese or ricotta cheese 1. Toast bread in a toaster. 2. Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more. 3. Spread 1 tablespoon cream or ricotta on each piece of toast. Top with the warm berries.