Ricotta, Baked Lc-7/sdairy- cottage cheese, ethnic- italian 3 lb ricotta cheese italian seasonings of choice; (basil, oregano) 1 tsp sage, fresh; chopped 1 tsp salt 1/4 tsp pepper Line sieve with double layer cheesecloth and drain ricotta in refrigerator overnight. Preheat oven to 400 degrees. Stir seasonings into ricotta. Line 1 1/2 qt soufflé dish with clean cheesecloth and let ends hang out sides. Fill with ricotta mixture and bake 1 hour until lightly browned but still soft in center. Cool on rack 15 minutes. Lift out and drain in sieve again 30 minutes. Remove, wrap in saran, and refrigerate overnight. Let come to room temperature for 1 hour. To serve: Sauté 6 sage leaves in olive oil and pour over cheese. NYC Nutrition Analysis (per serving or yield unit): water=162.6 g; calories=395.1; protein=25.56 g; total fat=29.46 g; carbohydrate=7.02 g; dietary fiber=0.07 g; ash=3.34 g; calcium=471.9 mg; phosphorus=358.8 mg; iron=0.92 mg; sodium=583.8 mg; potassium=239.6 mg; magnesium=26.29 mg; zinc=2.64 mg; copper=0.05 mg; manganese=0.02 mg; vitamin A=1118 IU; vitamin E=0.8 mg ATE; thiamin=0.03 mg; riboflavin=0.44 mg; niacin=0.24 mg; pantothenic acid=0.48 mg; vitamin B6=0.1 mg; folate=27.98 ug; vitamin B12=0.77 ug; vitamin C=0.05 mg; saturated fat=18.82 g; monounsaturated fat=8.23 g; polyunsaturated fat=0.88 g; cholesterol=114.8 mg; selenium=32.89 ug; refuse=0.%; %cal as carb:prot:fat=7:26:67; WW Pts=10.35; (incomplete analysis) |
