Baked Lemon Ricotta - 2g Carbs, 0g Fiber, 2g Sugar
From: The Healthy Home Cookbook: Diabetes-friendly Recipes for Holidays, Parties, and Everyday Celebrations by Barbara Seelig-Brown, (Kindle) American Diabetes Association
This dish is great served warm or cold and can be a "light" cheesecake for dessert. It could also double as an hors d'oeuvre.
Serves: 12
1 lemon
3 large egg whites
1/2 tsp fine sea salt
1 lb light ricotta
Nonstick cooking spray
1. Preheat oven to 350 degrees F.
2. Zest lemon, cut it in half, and then juice it.
3. Separate eggs. Beat the egg whites until stiff peaks form.
4. Place the salt, lemon, eggs, and ricotta in a large bowl. Mix well. Transfer to a 6-inch round baking dish that has been sprayed with nonstick cooking spray or your own olive oil in a spray bottle.
5. Bake 30 minutes until the edges begin to brown.
6. Leave in the baking dish and add a small knife to the pan so that it can be sliced like a small cheesecake at the table.
Cook's Tips: Can be served warm or cold. This is a dish that can also be part of a do-ahead menu.
Serves: 12
Nutrition per Serving: 55 Calories, 20 Calories from Fat, 2.5g Total Fat, 1.3g Saturated Fat, 0g Trans Fat, 55mg Cholesterol, 175mg Sodium, 70mg Potassium, 2g Total Carbs, 0g Dietary Fiber, 2g Sugars, 5g Protein, 95mg Phosphorus
Exchanges: 1 Lean Meat
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