What to do with lots of ricotta?
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bump0
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GNUDI! It's my favorite pasta and easy to make. They're similar to gnocchi (if you've had that) but much more pillowy and decadent. They are also simple to make. 3 parts ricotta to one part all purpose flour with some grated parmesan cheese thrown in. Mix together to form a loose-type dough. Cover and place in fridge for two hours. Then, pull out of fridge and scoop out into small balls (I use a melon baller so they're all the same size) and place on a cookie sheet, then place in fridge again for an hour or so. When ready to eat, boil for about 5 minutes or until they float to the top. Then top with your favorite pasta sauce. You can freeze any you don't want to prepare for the meal...they freeze really well. They are so delicious!
BUMP0 -
CANNOLIS~!0
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I've got a cookbook with a few recipes for ricotta muffins--obviously it's still a muffin with some sugar, etc but at least you're getting a little protein in there.0
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Tiramisu! You can make the ladyfingers with almond flour to keep it low carb, ricotta can be used in lieu of mascarpone. I even made a vegan version for some friends a couple weeks ago using tofu and they loved it.
Here's a good recipe - http://satisfyingeats.blogspot.com/2012/01/breakfast-in-my-worldgrain-free-and-sf.html0 -
Bump0
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lol.... Wasting food is never ever a good idea! And where did you get THAT idea from?0
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so many great ideas. who knew!0
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If you are trying to lose weight, Ricotta is not the shortest distance to your destination.0
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Serve on wheat crackers0
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If you are trying to lose weight, Ricotta is not the shortest distance to your destination.
Depending on what brand you get its super lowfat and sodium
The brand i get has 80cals/ 70g serving.
Which is like 1/3-1/2 of a cup and i cant find any other cheese to beat that0 -
GNUDI! It's my favorite pasta and easy to make. They're similar to gnocchi (if you've had that) but much more pillowy and decadent. They are also simple to make. 3 parts ricotta to one part all purpose flour with some grated parmesan cheese thrown in. Mix together to form a loose-type dough. Cover and place in fridge for two hours. Then, pull out of fridge and scoop out into small balls (I use a melon baller so they're all the same size) and place on a cookie sheet, then place in fridge again for an hour or so. When ready to eat, boil for about 5 minutes or until they float to the top. Then top with your favorite pasta sauce. You can freeze any you don't want to prepare for the meal...they freeze really well. They are so delicious!0
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Bump for the gnudi recipe. Sounds terrific.0
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Am I the only one who realizes this thread was started last year?0
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If you are trying to lose weight, Ricotta is not the shortest distance to your destination.0
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I add about 1/4 cup to my oatmeal in the morning and top with berries. Makes it creamy and yummy.
That sounds so good! I am going to try this tomorrow! I lot ricotta cheese! I like to add a little splenda, cinnimon and spread on toast or just eat by the spoonful! YUMMMMM0 -
If you are trying to lose weight, Ricotta is not the shortest distance to your destination.
Yup! I made lasanga last night...homemade! And it was only 440 calories and the serving looked just as big as one from Olive Garden...and so much yummier too! You just have to know how to use ingredients so that they work out in your favor.0 -
GNUDI! It's my favorite pasta and easy to make. They're similar to gnocchi (if you've had that) but much more pillowy and decadent. They are also simple to make. 3 parts ricotta to one part all purpose flour with some grated parmesan cheese thrown in. Mix together to form a loose-type dough. Cover and place in fridge for two hours. Then, pull out of fridge and scoop out into small balls (I use a melon baller so they're all the same size) and place on a cookie sheet, then place in fridge again for an hour or so. When ready to eat, boil for about 5 minutes or until they float to the top. Then top with your favorite pasta sauce. You can freeze any you don't want to prepare for the meal...they freeze really well. They are so delicious!
Yum!0 -
Bump! All of these ideas sound delicious!0
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bump for excellent ideas thanks to everyone who posted their recipie0
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I mix it with some PB2 or chocolate protein powder0
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I've been using it in place of mayo on sandwiches! Still gives a creamy texture and adds moisture but is so much better for me!0
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Thank you for posting the gnudi recipe! I'm going to try it today!0
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Tiramisu! You can make the ladyfingers with almond flour to keep it low carb, ricotta can be used in lieu of mascarpone. I even made a vegan version for some friends a couple weeks ago using tofu and they loved it.
Here's a good recipe - http://satisfyingeats.blogspot.com/2012/01/breakfast-in-my-worldgrain-free-and-sf.html
Wow! Thanks for posting!0 -
If you are trying to lose weight, Ricotta is not the shortest distance to your destination.
You are soooo correct! That's one of the reasons I'm here. It's simply a matter of conscious choices so far. I have to learn more about the reset metabolism thing.0 -
I have a huge tub of it myself! Ricotta pancakes are great and EASY. I use one cup of fat free ricotta, 4 eggs, 2/3 cup of flour. Made 8 large pancakes. I also sweeten ricotta with cinnamon sugar and vanilla and put it between two slices of French toast for "stuffed French toast" using Arnold's sandwich thins.0
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This is a WONDERFUL breakfast food. You can mix a little jelly and honey into it and top pancakes or waffles. You can add a 1 tsp of sugar and 1 tsp of Cinnamon to 1/2 cup of ricotta and place it on top of toasted cinnamon raisin bread... YUM! You can even get fancy and mix thawed frozen fruit and honey to fill up Crepes!0
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Make a ricotta cheesecake0
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Great ideas! I was planning lasagna for dinner and I will definitely have some ricotta left over.0
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GNUDI! It's my favorite pasta and easy to make. They're similar to gnocchi (if you've had that) but much more pillowy and decadent. They are also simple to make. 3 parts ricotta to one part all purpose flour with some grated parmesan cheese thrown in. Mix together to form a loose-type dough. Cover and place in fridge for two hours. Then, pull out of fridge and scoop out into small balls (I use a melon baller so they're all the same size) and place on a cookie sheet, then place in fridge again for an hour or so. When ready to eat, boil for about 5 minutes or until they float to the top. Then top with your favorite pasta sauce. You can freeze any you don't want to prepare for the meal...they freeze really well. They are so delicious!
I think I want to go buy some ricotta cheese now just so I can do this!! Nice..0
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