Fondue, Feta & Ricotta Cheese Lc-6.3appetizer, dairy- cottage cheese, ethnic- italian 3 tbs butter; or margarine 4 oz feta cheese; 1/2' cubes 1/8 tsp black pepper 1/4 cup lemon juice; 1 lemon 1 tbs parsley; minced (optional) 1 cup ricotta cheese 1 pkg (10 oz) spinach, frozen; well drained This will taste very Greek to you. Be sure to drain the spinach well. Originally from: QUICK, THRIFTY COOKING Feta and Ricotta Cheese Fondue Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes. Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina cheese for the Feta cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions. Servings: 4 Per serving: 717 Calories (kcal); 77g Total Fat; (94% calories from fat); 8g Protein; 2g Carbohydrate; 217mg Cholesterol; 754mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (per serving or yield unit): water=142.7 g; calories=257.2; protein=13.29 g; total fat=19.76 g; carbohydrate=8.58 g; dietary fiber=2.24 g; ash=3.27 g; calcium=390.8 mg; phosphorus=241 mg; iron=2.01 mg; sodium=534.1 mg; potassium=351 mg; magnesium=57.36 mg; zinc=1.98 mg; copper=0.11 mg; manganese=0.55 mg; vitamin A=6268 IU; vitamin E=1.02 mg ATE; thiamin=0.12 mg; riboflavin=0.47 mg; niacin=0.67 mg; pantothenic acid=0.51 mg; vitamin B6=0.24 mg; folate=105.6 ug; vitamin B12=0.67 ug; vitamin C=25.5 mg; saturated fat=12.68 g; monounsaturated fat=5.24 g; polyunsaturated fat=0.74 g; cholesterol=67.47 mg; selenium=15.64 ug; refuse=0.02%; %cal as carb:prot:fat=13:20:67; WW Pts=6.35; (complete analysis) |
