Baked Ricotta
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 18ounces (2¼ cups) ricotta cheese
- 2large egg whites, lightly beaten
- ¼teaspoon dried oregano
- Finely grated zest of 1 lemon
- Salt and freshly ground black pepper
- Vegetable oil for greasing pan
Nutritional analysis per serving (6 servings)
170 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 11 grams protein; 250 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a mixing bowl, combine ricotta, egg whites, oregano and lemon zest. Season to taste with salt and pepper. Lightly oil an 8-inch springform baking pan. Pour in ricotta mixture, and smooth surface.
- Step 2
Bake until ricotta is dry on top but not browned, about 30 minutes; it will have risen slightly but will remain a thin disk. Allow to cool slightly, and release from pan. Cut into wedges, and serve warm with a plate of roasted tomatoes. (See recipe.)
Private Notes
Comments
Adding honey to this at the end makes it into a lovely dessert.
This is wonderful for a light lunch with a green salad, I will try the roasted tomatoes - only had a 6.5" springform pan; added 7 mins to cooking time, but otherwise followed the recipe. Unmolded when the ricotta had pulled away from the sides and was still warm. Sliced easily, held its shape, very creamy and light. The lemon flavor really came thru. Next time I will amp up the herbs for a stronger flavor, but that might depend on what you serve it with. Definitely a keeper!
This is wonderful for a light lunch with a green salad, I will try the roasted tomatoes - only had a 6.5" springform pan; added 7 mins to cooking time, but otherwise followed the recipe. Unmolded when the ricotta had pulled away from the sides and was still warm. Sliced easily, held its shape, very creamy and light. The lemon flavor really came thru. Next time I will amp up the herbs for a stronger flavor, but that might depend on what you serve it with. Definitely a keeper!
Where might I see the roasted tomatoes recipe?
Search roasted cherry tomatoes. Same author.
Adding honey to this at the end makes it into a lovely dessert.
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