Citrus Ricotta Oats Recipes

LEMON RICOTTA COOKIES WITH LEMON GLAZE

Lemon Ricotta Cookies with Lemon Glaze image

With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.

Provided by Giada De Laurentiis

Categories dessert

Time 2h50m

Yield 44 cookies

Number Of Ingredients 12

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Steps:

Preheat the oven to 375 degrees F.
Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

CITRUS-RICOTTA OATS

Citrus-Ricotta Oats image

Oatmeal gets the Italian treatment in this quick and easy recipe flavored with fresh citrus, ricotta cheese, and honey.

Provided by Quaker

Categories Quaker® Oats

Time 5m

Yield 1

Number Of Ingredients 8

Ingredients

½ cup Quaker® Oats (Quick or Old Fashioned, uncooked)
1 cup water
¼ cup reduced-fat ricotta cheese
½ teaspoon grated orange zest
1 teaspoon honey
3 fresh orange segments
2 teaspoons coarsely chopped walnuts, toasted if desired
1 teaspoon light brown sugar

Steps:

In medium saucepan, bring water to a boil. Stir in oats. Cook uncovered over medium heat, 1 minute for Quick Oats, 5 minutes for Old Fashioned Oats, stirring occasionally until most of the liquid is absorbed. Stir in ricotta, orange zest, and honey. Top with orange segments, walnuts, and brown sugar.

OATMEAL RICOTTA PANCAKES

Oatmeal Ricotta Pancakes image

Make and share this Oatmeal Ricotta Pancakes recipe from Food.com.

Provided by Is This Really Nece

Categories Breakfast

Time 1h15m

Yield 6 pancakes

Number Of Ingredients 8

Ingredients

250 g ricotta cheese
60 ml milk
2 eggs
250 ml rolled oats
1 tablespoon chia seeds
1 teaspoon baking powder
2 bananas
2 tablespoons honey

Steps:

Mix ricotta, milk. eggs, oats, chia seed and baking powder. Allow to stand in fridge for at least an hour (but you could keep it overnight).
Slive bananas. Heat a non-stick pan over medium heat. Bake 6 pancakes for 3 minutes each side (no butter or oil!). Serve with banana and honey.

Nutrition Facts : Calories 213.1, Fat 8.4, SaturatedFat 4.4, Cholesterol 84.6, Sodium 125.5, Carbohydrate 26.4, Fiber 2.5, Sugar 10.9, Protein 9.4

CITRUS-SCENTED RICOTTA FRITTERS

Citrus-Scented Ricotta Fritters image

Astonishingly easy and unbelievably light, that's these dessert fritters. Ricotta whisked into the basic batter is the secret to the airy texture; fresh lemon and orange zest is another great addition for cutting through the richness. They're well worth buying a deep-fry thermometer for if you don't have one already.

Provided by Martha Stewart

Categories Food & Cooking

Time 30m

Yield Makes about 20

Number Of Ingredients 10

Ingredients

1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt (we use Diamond Crystal)
1 cup whole-milk ricotta
2 large eggs
3 tablespoons sugar, plus more for rolling
1/2 teaspoon finely grated lemon zest, plus more for serving (optional)
1/2 teaspoon finely grated orange zest, plus more for serving (optional)
1 teaspoon pure vanilla extract
Vegetable oil, for frying

Steps:

In a large bowl, whisk together flour, baking powder, and salt. In another bowl, whisk together ricotta, eggs, sugar, both zests, and vanilla. Gently fold ricotta mixture into flour mixture until just combined.
Meanwhile, heat 2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer registers 350°F. Set a wire rack inside a rimmed baking sheet.
Working in batches, carefully drop heaping tablespoons of dough into oil. Cook, turning once, until puffed and golden, 3 to 4 minutes a batch. Transfer to rack using a spider or slotted spoon. Let cool slightly, then roll in sugar until coated. Sprinkle with more of both zests; serve immediately.

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