RICOTTA FROZEN YOGURT
This tasty low-fat frozen yogurt treat couldn't be any easier to make. Also, many times low-fat ice creams and frozen yogurts don't freeze well. They take on a crystal-like texture. This recipe, however, retains a nice consistency even when frozen for a couple of days. Cooking time = freezing time
Provided by SnowHat
Categories Frozen Desserts
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Place ricotta in food processor, and process until smooth.
- Combine ricotta and remaining ingredients in large bowl; stir well.
- Pour mixture into freezer can of ice cream freezer, and freeze according to manufacturer directions.
- Spoon the mixture into a freezer safe container; cover and freeze until firm (1 hour).
Nutrition Facts : Calories 402.6, Fat 13.2, SaturatedFat 8.4, Cholesterol 51.3, Sodium 164.1, Carbohydrate 54.8, Sugar 47.5, Protein 16.1
FRESH RICOTTA
Why make homemade ricotta? Because you can. And because the results are so much better than most of the packaged stuff you can buy, especially at the supermarket. Making it yourself is also less expensive than buying fresh ricotta at a fancy gourmet market.
Provided by Melissa Clark
Categories brunch, dinner, easy, lunch, quick, condiments, dips and spreads, appetizer
Time 30m
Yield About 1 1/2 cups
Number Of Ingredients 5
Steps:
- Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
- In a large pot over medium-high heat, whisk together all ingredients until smooth. Bring to a simmer and heat until the mixture just begins to curdle. Pour mixture into colander. (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)
- Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it. Transfer to an airtight container and store for up to two weeks.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 239 milligrams, Sugar 9 grams
COURGETTE & RICOTTA FRITTERS WITH POACHED EGGS & HARISSA YOGURT
Make courgettes the star of the show with these courgette and ricotta fritters with poached eggs and harissa yogurt topping. They're great for a lazy brunch
Provided by Esther Clark
Categories Breakfast, Brunch
Time 45m
Number Of Ingredients 13
Steps:
- Line a bowl with a clean cloth and add the courgette with a pinch of salt. Set aside for 30 mins, then use the cloth to squeeze out the excess liquid. Tip the courgette into a bowl with the ricotta, lemon zest, eggs and parmesan, then stir to combine. Fold in the flour and some seasoning.
- Stir the yogurt and harissa together in a small bowl and season with a pinch of salt. Set aside.
- Heat the oven to 180C/160C fan/gas 4. Heat the oil in a non-stick frying pan and spoon in six mounds of the courgette mixture. Cook over a medium heat for 3-4 mins each side until golden brown. Transfer to a baking sheet and bake for 10 mins.
- Meanwhile, heat your grill to high, then cook the pancetta, if using, for 2-3 mins on each side until crisp.
- Bring a pan of water to the boil. Drizzle a little of the vinegar into a ramekin and crack an egg into it. Swirl the water in the pan with a wooden spoon to create a whirlpool in the middle, then gently tip the egg into it and simmer for 3 mins. Repeat with the second egg. Serve three fritters stacked on each plate, topped with an egg and three slices of pancetta, alongside a dollop of the harissa yogurt, then scatter over the herbs.
Nutrition Facts : Calories 485 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
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