Lots of ricotta and out of ideas

swimmermama
swimmermama Posts: 526 Member
edited September 26 in Recipes
I have a big container of ricotta and do NOT want to make lasagna. In fact, I would rather stay away from pasta at all. Pasta just doesn't sound good to me tonight. Also, I am vegetarian.

Does anyone have quick, fun, and yummy ideas for what to do with this ricotta? I do have zucchini, onion, and spinach... and need to go to the store soon anyways. So, I could get other veggies as well.

Thanks!

Replies

  • lindsaylove07
    lindsaylove07 Posts: 444 Member
    You could go to allrecipes.com and use their recipe finder, you can put in what ingredients you want AND the ingredients you don't want
  • merrillfoster
    merrillfoster Posts: 855 Member
    Brushetta? Ricotta is delicious on pizza, esp white pizza. There are also a wide variety of desserts out there you can make with it.
  • concordancia
    concordancia Posts: 5,320 Member
    The South Beach Diet offers a lot of desserts based on ricotta. The easy ones include: mix in some lemon juice and a packet of Splenda for each serving. Mix in a Tbsp of cocoa powder and a packet of Splenda...

    I have been meaning to try to blend in some fruit, as well, but I have not gotten around to it.
  • callipygianchronicle
    callipygianchronicle Posts: 811 Member
    I spread it on toast, top with walnuts, and a drizzle of honey.
  • cem2168
    cem2168 Posts: 205 Member
    i love mixing racotta with some stevia/splenda and cocoa powder! it makes a sort of chocolate mousse. Its extra delicious with some raspberries on top and a little cool whip
  • Shweedog
    Shweedog Posts: 883 Member
    When I did the South Beach Diet they had a recipe where you mixed ricotta with cocoa and artificial sweetener. Both to your liking. It was sooooooooooo good!
  • toots99
    toots99 Posts: 3,794 Member
    You can put ricotta on a slice of bread and top it with apples or apricots and bake it up nice and toasty. :love:
  • rileamoyer
    rileamoyer Posts: 2,412 Member
    You can make a ricotta desert - add powdered cocoa to tast and artificial sweetner (or real sugar if you like). I use 1 c ricotta 2 T dark Cocoa and 2 T sugar. Makes a rich tasting desert - about 1/4 cup or less per serving.
  • Britt22706
    Britt22706 Posts: 97
    I know that there are a lot yummy low calorie desserts out there with ricotta cheese. Also, it is great in smoothies!

    I've also made Ricotta cheese pancakes before and they tasted great!!
  • forkeeps
    forkeeps Posts: 79 Member
    Simple....Grill/saute the zuchinni and onions (with some garlic and possibly some tomatoes if you have them) salt and pepper, maybe a bit of dried oregano, toss in the ricotta to warm...toss in with the spinach and you've got a "warm" spinach salad.
  • andipandi
    andipandi Posts: 91 Member
    omg!!! polenta!!! so you make 2 cookie sheets of polenta, let it cool. olive oil and sauce in a deep baking dish. layer polenta, ricotta, spinach, sauce, parm cheese. repeat. the pollenta is pretty firm when it sets so you can cut it easily...stack away!!!!

    mmmm....getting hungry!
  • carlybarley22
    carlybarley22 Posts: 197 Member
    i have the same problem so i just put it in an omelet with some baby spinach this morning and it was pretty tasty.
  • swimmermama
    swimmermama Posts: 526 Member
    You can put ricotta on a slice of bread and top it with apples or apricots and bake it up nice and toasty. :love:

    I've done this with strawberries! It was so good. Yum!
  • jessmomof3
    jessmomof3 Posts: 4,590 Member
    http://www.myfitnesspal.com/topics/show/215024-ricotta-cheese-dessert?page=1#posts-2842341 Just bumped it to the top again. Try making different desserts out of it.
  • swimmermama
    swimmermama Posts: 526 Member
    You could go to allrecipes.com and use their recipe finder, you can put in what ingredients you want AND the ingredients you don't want

    Yep! I did and I think I am going to try this recipe tonight:
    http://allrecipes.com/Recipe/Ricotta-Stuffed-Zucchini/Detail.aspx

    That still leaves me with lots of ricotta, though... :)
  • swimmermama
    swimmermama Posts: 526 Member
    I spread it on toast, top with walnuts, and a drizzle of honey.

    Yum! I have done this with strawberries but not walnuts and honey. Thanks for the idea!
  • swimmermama
    swimmermama Posts: 526 Member
    http://www.myfitnesspal.com/topics/show/215024-ricotta-cheese-dessert?page=1#posts-2842341 Just bumped it to the top again. Try making different desserts out of it.

    I have dessert for the next few nights in the form of a pumpkin cheesecake that I made... to use up some pumpkin :) Still, I might have to try some of these dessert ideas soon!

    Thank you so much!
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Ricotta Semifreddo

    YIELD: 8 servings (serving size: 1 slice)

    Ingredients
    1/2 cup sugar
    1/4 cup fat-free milk
    1/4 cup honey
    2 teaspoons grated orange rind
    1 1/2 teaspoons vanilla extract
    1/8 teaspoon salt
    3 ounces fat-free cream cheese, softened
    1 (16-ounce) container part-skim ricotta cheese (such as Calabro)
    1/2 cup chilled heavy cream
    Fresh orange sections (optional)
    Fresh currants (optional)

    Preparation
    1. Line a 9 x 5-inch loaf pan with plastic wrap. Combine 1/2 cup sugar, milk, honey, orange rind, vanilla extract, 1/8 teaspoon salt, cream cheese, and ricotta in a blender; process until smooth. Pour the mixture into a large bowl. Pour cream into a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold 1/4 cup whipped cream into ricotta mixture. Fold in the remaining cream.

    2. Spoon mixture into prepared loaf pan. Cover with plastic wrap, and freeze at least 8 hours or until set. Remove semifreddo from freezer, and let stand at room temperature for 20 minutes. Discard top piece of plastic wrap. Invert loaf pan onto a serving platter, and tap to remove semifreddo. Discard the remaining plastic wrap, and slice semifreddo crosswise. Serve


    Amount per serving
    Calories: 226
    Fat: 10.1g
    Saturated fat: 6.3g
    Monounsaturated fat: 2.9g
    Polyunsaturated fat: 0.4g
    Protein: 8.6g
    Carbohydrate: 25.8g
    Fiber: 0.1g
    Cholesterol: 39mg
    Iron: 0.3mg
    Sodium: 176mg
    Calcium: 193mg
  • toots99
    toots99 Posts: 3,794 Member
    I spread it on toast, top with walnuts, and a drizzle of honey.

    That sounds delicious!
  • MaryD4900
    MaryD4900 Posts: 135 Member
    I know you said you don't want lasagna... BUT- there is a great "Delicious Zucchini Lasagna" recipe posted on the recipe board here. Sliced zucchini replaces noodles. Good w/ added veggies like mushrooms and peppers.

    Quick dessert- ricotta mixed w/ honey and fruit
  • hamiltonba
    hamiltonba Posts: 474 Member
    I make "healthy" eggplant - cooked in the oven, rather than fried. I then take ricotta, add fresh parsley and garlic and put the mixture in the middle of the eggplant, roll it up and put spaghetti sauce on top and bake - YUMMMM
  • shander7
    shander7 Posts: 613 Member
    With the ingredients you listed I would suggest to slice the zucchini length wise thinly and saute them a little, then chop & cook up the onion and spinach. Mix that with the ricotta and then spred a few tablespoons over the zucchini. Roll the zucchini up into a pinwheel and lay in a baking dish. Cover with sauce and cheese and bake in the oven at 350 until everything is hot and melted and then you have a zucchini roll up! Hope this helps :)
    And if not, mixing the ricotta with cinnamon is delicous :happy:
  • trottola
    trottola Posts: 14
    You could make gnudi, like gnocchi but without potato - ricotta, well drained, chopped cooked spinach, few breadcrumbs, an egg, salt, pepper, bit of nutmeg, mix together, form into little balls and drop into boiling water; they're ready when they float! Good with a tomato sauce / pesto / just plain with a little olive oil and parmesan
  • swimmermama
    swimmermama Posts: 526 Member
    You could make gnudi, like gnocchi but without potato - ricotta, well drained, chopped cooked spinach, few breadcrumbs, an egg, salt, pepper, bit of nutmeg, mix together, form into little balls and drop into boiling water; they're ready when they float! Good with a tomato sauce / pesto / just plain with a little olive oil and parmesan

    Holy smokes this sounds awesome! I am definitely going to have to try this.
    With the ingredients you listed I would suggest to slice the zucchini length wise thinly and saute them a little, then chop & cook up the onion and spinach. Mix that with the ricotta and then spred a few tablespoons over the zucchini. Roll the zucchini up into a pinwheel and lay in a baking dish. Cover with sauce and cheese and bake in the oven at 350 until everything is hot and melted and then you have a zucchini roll up! Hope this helps :)
    And if not, mixing the ricotta with cinnamon is delicous :happy:

    I love the idea of zucchini rolls! Sounds pretty easy, too. Thanks!
  • swimmermama
    swimmermama Posts: 526 Member
    I ended up making a quick dinner last night because my husband was late coming home, leaving me alone with a 5-month-old that wants my constant attention. It was very tasty, though, so I thought I would share the recipe!

    Ingredients:
    One large zucchini
    1/2 cup fat-free ricotta
    1/4 cup chopped onion
    two cloves garlic
    lemon juice
    two tablespoons grated parmesan cheese
    Salt, pepper, fresh basil, and other spices you want (I included smoked paprika and some oregano)
    1/8 cup Panko

    Instructions:
    Preheat oven to 450 degrees.
    Cut the zucchini in half lengthwise and cut out the inner part with the seeds.
    Chop the innards of the zucchini, garlic, and onion.
    Saute the chopped veggies in a bit of olive oil with the lemon juice and spices until soft and smells yummy. While that is sauteeing, measure the ricotta and half the parmesan into a smallish bowl. When the veggies are done, mix with the cheese.
    Fill each half of the zucchini with the cheese and veggies and top with the other half of the parmesan cheese and the panko.
    Bake for about 15 minutes and then broil for about five. Just that little bit of panko adds some nice crunch.

    It was quick and yummy! And, of course, my husband came home just as it was dinner so I only got one half! :laugh:
  • dave4d
    dave4d Posts: 1,155 Member
    Pumpkin Cheesecake

    2 cups low fat ricotta cheese
    1 can (15 oz ) pumplkin puree
    1.2 cup sugar free maple syrup
    5tbsp sugar substitute
    1tsp vanilla extract
    1 tsp pumpkin pie spice
    3/4 cup vanilla protein powder
    1 ready reduced fat graham cracker pie crust

    Bake at 400 degree F for 40 minutes

    Cool, top with fat free coolwhip.

    serves 8.
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