Re: ricotta cheese question

[Guest guest]

I generally use ricotta in Italian dishes like pizza and lasagna. In

fact, my lasagna recipe states that you can either use ricotta or cottage

cheese so I assume it can be used like cottage cheese. I have never had

it by itself or with anything other then Italian food.

Lori Owen - Denton, Texas

SRVG 7/16/01

Dr. Ritter/Dr. Bryce

479/356/hoping for close to 200

On Mon, 1 Dec 2003 15:25:51 -0800 " Sherra " writes:

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

> lists.

> I have a question and I should have asked this BEFORE I bought it,

> but I can't handle milk in my system (lactose intolerant), is it

> processed in such a manner that ? I thought maybe since it had the

> word " cheese " in the name it was processed the same way. I can

> handle things like yogurt, cottage cheese, and cheese.

>

> How do you fix it up? Seems like the texture is strange kinda like

> grits. I do have splenda and cinnamon but was wondering how the

> rest of you fix it up? Also, I was sorta disappointed to see only 7

> grams of protein for 1/4cup and 2 sugar grams. How do you round it

> out? Just curious. I have my ways of rounding it out and like to

> see what others say.

>

>

> Sherra

>

>

[Guest guest]

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]

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

> Ricotta cheese is frequently used in desserts. Blintzes for

example.

>

> Debbie &

> in Gig Harbor

> (170cm medial)

> ladybostons@p...

> http://www.cafeshops.com/copsstore

> http://www.marykay.com/debbiemcneice

>

>

>

> -----Original Message-----

> From: Diane [mailto:quilterdot@s...]

>

> 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]

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...

[Guest guest]

,

I only use fresh Ricotta from the Deli counter. I find the carton

stuff ESPECIALLY the " Deli " brand in a carton very gritty. Fresh

ricotta is almost a completely different product.

Hope this helps

Carol G.

> 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

>

>

>