I enjoy using low fat ricotta in my kitchen, but it is not on the daily menu. You will notice that the proportion of saturated fat in this recipe is higher than it should be for a regular food, so include this meal occasionally.
Sharon’s comments (from her test kitchen complete with crew of 4 young girls): “I really liked this dish, both with the pasta sauce and with the maple syrup. I could see me having this for breakfast or lunch. All the girls except one liked it too!”
Serves 4
Oil spray
2 cups low fat ricotta cheese
2 eggs, lightly beaten
1 cup salt reduced tomato pasta sauce
Basil or oregano
Combine ricotta and eggs. Pour into 2 ramekins that have been sprayed with olive oil spray. Spray ricotta lightly with olive oil spray. Place ramekins in baking tray and fill with boiling water until water comes half way up the sides of the ramekins and cook for 35 minutes (or until knife is inserted and cheese is set.) Mix basil or oregano through pasta sauce and heat. Top each ramekin with sauce and serve.
Variation: This dish can also be served sweet rather than savoury. Instead of pasta sauce, top each ramekin with a sprinkling of berries and drizzle with a tablespoon of pure maple syrup. A great option for breakfast.
Nutrition Information (per serve): energy 985kJ, protein 18g, fat 15g, saturated fat 8g, carbohydrate 7g, fibre 1.5g.
