Ingredients:
2 cups (8 ounces/225g) partly skimmed ricotta cheese
8 ounce/225g container nonfat cottage cheese
1/2 cup skim milk (zero fat)
3 eggs or equivalent egg substitute
Garnish:
1 Tbs. finely chopped parsley
8 ounce/225g container nonfat cottage cheese
1/2 cup skim milk (zero fat)
3 eggs or equivalent egg substitute
Garnish:
1 Tbs. finely chopped parsley
Recipe:
1. Put all ingredients in a blender or food processor and blend until creamy.
2. Grease a square baking dish (12 x 8 inches/30 x 20cm).
3. Pour cheese mixture in baking dish.
4. Bake in a 375 F/190 C oven for 45 minutes or until the top is golden.
5. Cool before cutting into squares.
2. Grease a square baking dish (12 x 8 inches/30 x 20cm).
3. Pour cheese mixture in baking dish.
4. Bake in a 375 F/190 C oven for 45 minutes or until the top is golden.
5. Cool before cutting into squares.
Serves:
6
Notes:
Serving suggestion
Garnish with parsley and serve with a Tomato Salad
Fat content:
Each serving prepared with eggs has 10g of fat, without eggs it has 8g of fat.