Winnie, can you post your baked ricotta again?

My searchy no worky. (OK, the operator is an idiot, but still...)

And here's my ricotta contribution.  A yummy dessert.

1/4 c fat free ricotta cheese
1/4 tsp fresh lemon zest
1/4 packet of Splenda or Truvia
2 tsp sugar free blackberry or apricot jam

Mix up the cheese, zest, & sweetener, top with the jam and lightly blend it in.  NOM.

Ask and ye shall receive, love!!


1 15 ounce container of ricotta cheese
1 1/2 cups of lowfat mozzarella
1/4 cup of parmesan cheese
1 egg beaten
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 jar of your favorite spaghetti sauce

Preheat oven to 375 degrees

Combine ricotta, 1 cup mozzarella, parmesan, egg and spices.  Add cupcake cups to a muffin pan.  Add a little spaghetti sauce to the bottom of each cup.  Spoon mixture evenly among the 12 cupcake sups.  Make a small indentation in the middle of the cheese mixture.  Spoon spaghetti sauce into the indentation being careful not to overfill.  Cover with aluminum foil.

Cook in preheated oven for 30 minutes.  Uncover, sprinkle remaining mozzarella cheese and a pinch of parmesan on top and cook for 5 more minutes.

Makes 12 individual servings

Yummy, thank you.  I did something similar last night but it was a bit too gooey.  Forgot the egg!!  IT was gooooood though.

I'm going to have both of those ricotta recipes this weekend~ They look yummy!
 
~ Renae