Re: Re: ricotta cheese question

[Guest guest]

I've messed with ricotta a little bit and find it a bit " gritty " as well. I

like the flavor but have some problems with the texture. I've been much

happier with " cooked " ricotta. I have this for breakfast every once in a

while:

1/2 cup ricotta

1 egg

1 splash heavy cream

1-2 packets splenda

1 teaspoon maple flavoring or

cut up frozen or fresh strawberries

Mix all together well (I beat it with a fork). Microwave for about 1 to 2

minutes until slightly " set " . Maple flavoring makes it like maple oatmeal

in flavor. If I use strawberries, I add a bit more cream on top while

eating it. The cooked strawberries and cream make this seem a bit more like

a cooked dessert.

S.

Re: ricotta cheese question

> Sherra,

> Your post reminded me that I picked up some over a week ago also

> because I had heard it here or somewhere else. One suggestion I

> heard was to add some splenda and cocoa (unsweetened) for a nice

> dessert. I will have to try it soon if it isn't already bad. I

> hope more posts come about it. Thanks for asking.

>

> Thanks,

> Diane

> LAP RNY 9/99

>

>

> > I got some ricotta cheese because a lot of ppl talk about it on

> these lists.

> >

> >

> >

[Guest guest]

Ricotta cheese is frequently used in desserts. Blintzes for example.

Debbie &

in Gig Harbor

(170cm medial)

ladybostons@...

http://www.cafeshops.com/copsstore

http://www.marykay.com/debbiemcneice

-----Original Message-----

From: Diane

Sherra,

Your post reminded me that I picked up some over a week ago also

because I had heard it here or somewhere else. One suggestion I

heard was to add some splenda and cocoa (unsweetened) for a nice

dessert. I will have to try it soon if it isn't already bad. I

hope more posts come about it. Thanks for asking.

Thanks,

Diane

LAP RNY 9/99

[Guest guest]

Carol these all sound really good but how do you get past the gritty-ness of the

ricotta? I just can't seem to get used to it. Cooking it (with an egg added

for example) makes it much better for my palate. It's the texture thing that

steers me away from it, certainly not the taste. Is there some trick to this or

do you all just not mind the grit?

S.

carolg_il wrote:

I use it all the time for weight maintanance.

My version of rice pudding:

1/2 c ricotta or cottage cheese

2T or to taste of cool whip

cinnamon SF syrup or just cinnamon

splenda if you use cinnamon

maybe a tad of vanilla extract.

My version of a Danish:

1/4c ricotta cheese

splenda

maple extract or vanilla extract

mix well

heat for a few seconds in micro

spread on toast

Apple Danish:

grate 1/2 apple into 1/4 ricotta cheese

add splenda

add vanilla extract (1/4 t)

cinnamon or SF cinnamon syrup

mix together well

warm up in micro

spread on toast or whatever.

Delicious stuff, low carb/cals and I never feel deprived.

Ricotta cheese mixed with cool whip and chocolate syrup...hmmmm

I just thought of that. I can go on and on...

Carol G.

goal

[Guest guest]

Thanks Kricket. I will try it blended. Hmm..being put in the refridge as an

ice cream substitute..is very interesting.

Sherra

Re: ricotta cheese question

> The ricotta concoction I have been eating lately is about 1/3 cup

> ricotta, 1 level T of NSA Nesquik and 1T of splenda all mixed up and

> eaten cold. Yummers. Yesterday I was thinking that I could maybe get

> the same taste if I mixed about 1/2 scoop of choc Stack in my

> ricotta? Would give it a lil protein kick...

>

> I also eat ricotta mixed with splenda and vanilla (some people add

> cinnamon, but I don't).

>

> For those that don't like the consistancy of ricotta, you could put

> it in the blender first to make it " creamier " , just a thought. I

> have a cook book where they say to blend the sweet ricotta mixture

> and then freeze for an ice cream substitute, it is actually pretty

> darned good this way.

>

> Also, I sometimes drizzle the s/f Davinci choc sauce on top of my

> ricotta w/splenda....heavenly!

>

> ~Kricket

>

>

> > Ricotta cheese mixed with cool whip and chocolate syrup...hmmmm

> > I just thought of that. I can go on and on...

>

>

>

>

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