What do YOU do with ricotta?

I have an abundance in my fridge right now and I'm wondering how to put it to good use.  Can you eat it plain like cottage cheese?  Does it have to be cooked?  Sorry to be an idiot.

i like it with some splenda and cinnamon. takes likes rice pudding withouth the rice..lol. Enjoy

Can be used raw/uncooked.  

Try sweet or savory..

favorite sweet versions... little bit of lemon zest, lemon juice and sweetner.....
little bit of pumkin piece spice and sweetner....

savory.....check the recipes from Liz's last cooking class... killer good dip made with spinach, garlic and riccota... very tasty.

I love using ricotta.
I've been making it with mozarella cheese, meatballs, and gravey, heat it in the microwave and I have a lasagna without the pasta.

I sometimes eat it plain with a little bit of pepper cold like cottage cheese.

For a treat I'll mix a package or two of splenda in it with cinnamon.

Or I'll mix mozarella cheese a little pepper with the ricotta heat it in the microwave and I have a calzone without the pizza crust.

Garlicky Broccoli & Ricotta
4 cups broccoli, trimmed and separated into large spears
Cooking spray
2 large cloves garlic, minced
1 cup, ricotta
1 tsp. fresh ginger, grated
1/4 tsp. red pepper
steam broccoli till soft approx 10 -15 min
coat small nonstick skillet w/cooking spray and saute garlic over medium heat till barely golden
cut broccoli into 1 inch pieces; place broccoli, ricotta garlic and seasonings in food processor and pulse till combined
I dont' always do the food processor thing I like just mixing it together in a bowl and serving.

Sausage & Ricotta
olive oil cooking spray
1/2 pound lean turkey sausages removed from casing
1/2 cup onion, coarsely chopped
2 large cloves of garlic, minced
1/2 pound fresh white mushrooms, cut into eights
1 cup (1 small) zucchini, cut into course cubes
1 cup (1 small) bell pepper, seeded and cut up coarsely
1 14.5 oz can diced tomatoes
1 tbsp hot pepper flakes
1/2 cup ricotta
14 cup mozarella shredded
salt and pepper to taste
in large 4-5 qt cooking pot, heat cooking spray until hot, saute sausage meat for 5 min, stirring to break up. Remove from pot and pour off fat.
add onion, garlic, and mushrooms and cook for about 3 min.
Stir in sausage, zucchini, bell pepper, tomatoes, and spices, cover pot, cook over low for 1 1/2 hours
Stir in ricotta & mozarella cover and simmer for 5 min

Strawberry/Ricotta whip
2 1/2 cups fresh strawberries quartered
1/2 cup ricotta cheese
1/2 c plain fat free yogurt
1/2 tsp grated orange zest
1/2 tsp vanilla extract
4 packets splenda
6 tbsp egg white substitute
1/2 tsp cream of tarter
combing strawberries, ricotta, yogurt, orange zest, vanilla & sweetner in food processor and proces till smooth
in a medium bowl whip egg white substitute and cream of tartar until stiff peaks form
gently fold beaten egg whites into strawberry mixture, pour into 4 small dessert bowls and chill overnight.

Zucchini & ricotta
olive oil cooking spray
3 cups (2med) zucchini sliced thin
salt & pepper to taste
1/2 pound canadian bacon, sliced thihk trimmed of fat and diced
1 1/2 cups fresh tomato diced
1/2 cup fresh basil shredded
1/2 cup ricotta cheese
2 tbsp grated parmesan cheese
in large nonstick skillet, heat cooking spray add zucchini season with salt and pepper and saute over moderate heat till softened.
stir in the canadian bacon, tomato, and basil and cook till tomato is softened
remove from heat and toss with the ricottta and parmesan cheeses.

Now my hubby is not so thrilled with these little recipes I've come up with but being a WLS patient that is 4 years out vs me only be a little over a month he is eating the same things I eat for now.

Hope some of this appeals to you.

Ida

Awesome ideas.  Thank you so much.  I appreciate them!

your welcome, I hope you enjoy

Thanks Ida!

Great pic, by the way!

Thank you Pam, I'm amazed when I look at the picture Gene took Sept 1st to my now picture.

Here's some ideas I found............

Ricotta Pancakes

INGREDIENTS (Nutrition)

• 3 tablespoons all-purpose flour
• 2 teaspoons SPLENDA® Granular
• 1 teaspoon baking powder
• 1/4 cup egg substitute
• 1/2 cup nonfat ricotta cheese
• 2 ounces fresh blueberries

•    

DIRECTIONS

1. In a bowl, combine flour, Splenda, and baking powder. Stir in egg substitute and ricotta cheese until well blended. Gently fold in blueberries.
2. Pour 1/4 cup batter onto hot griddle for each pancake. Coo****il bubbles form on top, then turn to brown other side. Serve immediately with choice of condiments.

Ricotta Mochachino

INGREDIENTS (Nutrition)

• 2 cups cold, strong, brewed coffee
• 1/2 cup part-skim ricotta cheese
• 2 packets artificial sweetener
• 1 tablespoon powdered coffee creamer
• 1/4 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 1 tray ice cubes  

DIRECTIONS

1. Pour coffee into the container of a blender, and add ricotta cheese, sweetener, coffee creamer, vanilla and cocoa. Place ice cubes on the top. Blend until smooth, and pour into glasses.
   
   
   
    

Ricotta Stuffed Squash

INGREDIENTS (Nutrition)

• 8 zucchini, halved lengthwise
• 2 tablespoons butter, melted
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cups ricotta cheese
• 2 eggs, beaten
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• ground black pepper to taste
• 1 (10 ounce) can tomato sauce

•  

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Trim ends of zucchini halves, and scoop out seeds and pulp, leaving about 1/2 inch pulp on skins. In a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm. Drain, and immediately plunge into a large bowl filled with enough ice water to cover. Allow to cool completely; drain.
3. Melt 1 tablespoon butter in a medium saucepan over medium heat. Slowly cook and stir onion and garli****il onion is soft. Stir in spinach, and cook about 1 minute, until wilted.
4. Transfer spinach mixture to a medium bowl, and mix in ricotta cheese, eggs, Parmesan cheese, parsley, salt, basil, oregano and pepper. Stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish. Drizzle with remaining butter.
5. Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly. Heat tomato sauce in a small saucepan, and spoon over the zucchini half way through baking.
    

Ricotta Pizza

INGREDIENTS (Nutrition)

• 1 tablespoon butter
• 1 skinless, boneless chicken breast, cut into bite-sized chunks
• 1 (8 ounce) container ricotta cheese
• 1 tablespoon butter
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 (12 inch) pre-baked pizza crust
• 2 cups shredded mozzarella cheese
• 1/2 cup chopped fresh broccoli
• 1 (3 ounce) can sliced mushrooms, drained  

DIRECTIONS

1. Preheat an oven to 325 degrees F (165 degrees C).
2. Melt 1 tablespoon butter in a skillet over medium heat. Cook the chicken in the butter until no longer pink and the juices run clear, 7 to 10 minutes; remove from heat and set aside.
3. Combine the ricotta cheese, 1 tablespoon butter, garlic powder, oregano, salt, and pepper in a microwave-safe bowl. Heat in microwave for 1 minute; stir to combine. Spread the mixture over the pizza crust. Scatter the mozzarella cheese evenly over the pizza. Arrange the cooked chicken, broccoli, and mushrooms evenly on top of the pizza.
4. Bake in the preheated oven until the cheese is melted, about 20 minutes.
    

add in any flavor extract and some splenda
add some instant pudding mix
sauce mozzarella and a little garlic powder and microwave for a few minutes

Oh and I add it to eggplant slices - think lasanga - you can do the same thing with zucchini.

stuff chicken breasts
Those are my favorites.