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Baked Ricotta

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Baked Ricotta

Postby SarahC » Thu Mar 29, 2007 1:04 pm

I made these last night. I got the recipe from empowerfoods.com.au/forum, but changed it slightly as I was a bit afraid of the red chilies!

Ingredients:
500g tub of low-fat ricotta (I used Perfecto Italiano brand)
2 red peppers (not little tiny chillies, and not big capsicums either... you know the ones I mean :roll: ), chopped finely
Pinch of chilli powder or dried chilli to taste

Method:
Combine all the ingredients in a bowl (I used a fork to mix it and that worked well)
Place the mixture in greased muffin tins (should make about 10 x 50g serves)
Bake in oven at about 180 degress for about 35 mins, or until golden
Just before serving, lightly fry in pan for about 2 mins each side

Per 50g serve:
150kJ (35 Cal) max
Protein 4.4g
Carbs less than 1g
Fat less than 1g (depending how much oil you use for frying and for greasing the muffin tins I guess)

They are pretty tiny so you'd want to have a few, depending how hungry you are :wink:
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Postby bluebox451 » Thu Mar 29, 2007 3:53 pm

Sounds yummy, but dont they fall apart? Once I made something similar with ricotta and egg white and the flamin things wouldnt stay together!! I'm pretty hopeless! :roll: :roll:
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Postby SarahC » Thu Mar 29, 2007 4:19 pm

They stayed together pretty well... I was surprised. Maybe because they're quite small :?
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