Hey everyone

Just wanted to check in and let everyone know that I am still kicking. Things are about the same, I am tolerating food now but still not doing very well with liquids.  I have a simple question. I have been experimenting with ricotta cheese. I am not getting in nearly enough protein. Anywho, no matter how I use it, mix with flavoring or in a ricotta pie, it gets a grainy texture to it. I am wondering does anyone have any idea what I am doing wrong. I see posts about it being smooth and silky, and mine is really not. Thanks all Belinda

well, ricotta (especially fat free) always has a bit of a texture to it.  If you want truly smooth and silky for protein boosting, try either custard-style (or really soft) tofu or greek yogurt. 

Having said that, I've been blending the ricotta with meatballs and spaghetti sauce.  It comes out very nicely smooth in texture that way, but it's not a "custard" texture - more like a thick puree.   it's REALLY yummy that way!

K.

The full fat ricotta has the creamiest texture.  Depending on how much you are eating, though, it is above our fat limit.

However....when I make it with the pudding mix and what not I mix it in my kitchen aid electric mixer and it definately comes out smoother and creamier that way.

Glad you are tolerating food better!!!

Pam

if you run it through a mini food processor it will get creamy.

Glad to hear that you are doing better!