ITALIAN SWEET RICOTTA PIE

Italian Sweet Ricotta Pie

 

For Italians, Easter is both a religious and culinary celebration. Since it is preceded by Lent, a time for fasting, Easter Sunday is a day to rejoice and to indulge, especially in sweets. Creamy, dense, sweet ricotta pie is a hallmark of an Italian Easter Sunday feast. It's delicious at breakfast, lunch or for dessert for any time of year!

I will bake this in a pie crust when serving this dish for a holiday with guests, but make it crustless for home use as I do not generally eat pie crust.

3 eggs
1 cup Nature Sweet (preferred) or Splenda Granulated
1 cup Half & Half (do not use fat free version as it has starch and gums)
1 teaspoon pure vanilla extract
1 tablespoon cornstarch
1 pound POLLY-O original or part skim milk ricotta cheese (this is best supermarket brand, dont save a dollar and buy inferior cheese)
1 cup canned crushed pineapple, well drained and squeezed of moisture
Ground cinnamon

*add a scoop of your favorite unflavored or vanilla protein powder to add a boost of protein to this recipe. adjust nutritional values accordingly.

Blend eggs with Nature Sweet, beat in half & half, vanilla, and cornstarch until smooth. Add ricotta and blend well. Fold in pineapple and pour filling into pie crust. Dust with cinnamon.

Bake at 425 degrees for 15 minutes, then lower the temperature to 325 degrees and cook for 30 to 35 minutes, or until the filling slightly puffs, turns golden and is set - meaning it should be firm, not jiggly when you gently move the pie plate from side to side - a little soft in the center is desired.

Remove from the oven and let cool on a rack. Serve at room temperature or chilled.

10 servings:
calories 213;
Fat 16 g;
carbs 8 g;
protein 8 g.

CREPES W/ RICOTTA & BERRIES

Crepes with Ricotta & Berries

 

This is a version of one of the most popular recipes from the first edition of Before & After -It is not difficult but simply takes a little practice.
These ricotta and berry filled crepes taste sinful, but are truly healthy.

2 large eggs
1/2 cup skim milk
Pinch of table salt
2 tablespoons Splenda Granular
1 teaspoon vanilla extract
1/2 cup all purpose flour *you could replace the flour for your favorite vanilla protein powder to boost the protein value, adjust nutritional info accordingly.
Vegetable oil cooking spray
Ricotta lightly blended with Splenda
Sliced strawberries, or your favorite fruit

Combine the eggs, milk, salt Splenda, vanilla, and flour in a blender and process until smooth.

Preheat the oven to 200 degrees.

Spray a nonstick 8 inch skillet or omelet pan with cooking spray, and heat over medium heat until a drop of water sizzles. Working quickly, ladle in 2 tablespoons of batter (use a measuring spoon tablespoon to dip), lift pan from burner and swirl the pan so the batter smoothly coats the entire bottom of pan. Replace the pan on the burner and cook just until the batter looks dry, about 20 seconds. Using a rubber spatula, carefully lift the edges and flip over; cook until lightly golden on the other side, 15 to 20 seconds. You did it!

Transfer to a plate; keep warm in the oven while making the others. Repeat with the remaining batter to make about 14 crepes. If the pancakes seem too thick, thin the batter slightly with a teaspoon or two of warm water.

Roll each crepe around 2 tablespoons of ricotta and sliced berries and serve immediately.


Per crepe: 

Calories 74, 

fat 3g, 

carbs 7g, 

protein 12g

BLUEBERRY RICOTTA MUFFINS

Blueberry Ricotta Muffins

 

Need a nutritious goodie to munch on? This is one fabulous sugar free muffin! Loaded with those gorgeous berries and fluffy-light, they are perfect with some melted butter and a cup of coffee.

1/4 cup butter, softened
1/2 cup Whey Low Granular
1 whole egg
1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup ricotta cheese
3/4 cup flour
1/2 cup almond flour/meal
1/4 teaspoon salt
1 teaspoon baking powder
2 cups fresh or frozen blueberries
Whey low granular OR Splenda granular to sprinkle
*add a scoop or two of your favorite vanilla flavored protein powder and bump up the protein values for this recipe, adjust nutritional info as needed.

Preheat oven to 350 degrees. Grease 12 regular muffin cups and set aside.

In a large bowl cream the butter and sugar sub. Beat in whole egg, egg white, vanilla extract, almond extract, and ricotta cheese. In a small bowl mix the flour, almond flour, salt, and baking powder. Stir into the ricotta mixture just until moistened. Fold in 1 1/4 cup berries.

Fill muffin cups with batter. Press the remaining berries on the top of the batter and sprinkle with Splenda. Bake for 16 to 18 minutes or until golden on the edges and a tester comes out with moist crumbs. Makes 12 regular-sized muffins.

Per muffin:
151 Cal;
5 g Protein;
8 g Tot Fat;
11 g Carb;
3 g Sugar;
124 mg Sodium