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Obesity Discussion · 08-01-07, 05:22 AM

BAKED GOAT CHEESE AND RICOTTA CUSTARDS

Servings: 4
Prep time: 0:00:00
Bake/Cook time: 0:50:00

Calories: 324
Fat: 25 grams
Protein: 21 grams
Carbohydrates: 4 grams
Fiber: 1 grams
Net Carbs: 3 grams
Butter for greasing the ramekins
1 cup whole milk ricotta cheese
6 ounces fresh goat cheese
3 tablespoons grated Parmesan cheese
3 tablespoons coarsely chopped walnuts
2 tablespoons chopped fresh basil leaves
2 eggs, lightly beaten
Salt and pepper to taste
12 large spinach leaves, stemmed and washed
1. Heat oven to 350F. Generously butter four 5-ounce
ramekins or custard cups. Combine ricotta, goat
cheese, Parmesan, walnuts, basil, egg, salt, and pepper
in a bowl and mix well. Line each ramekin with 3
spinach leaves. Divide cheese mixture; fill full. Bake 30
minutes. Cool 5 minutes. To serve, run a knife around
the rim of each custard. Invert onto small plates.
Baked in individual ramekins, these savory custards are
wrapped in spinach leaves. Serve them on mixed greens for an
elegant first course or luncheon entre.

08-01-07, 05:22 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Baked Goat Cheese and Ricotta Custards BAKED GOAT CHEESE AND RICOTTA CUSTARDS Servings: 4 Prep time: 0:00:00 Bake/Cook time: 0:50:00 Calories: 324 Fat: 25 grams Protein: 21 grams Carbohydrates: 4 grams Fiber: 1 grams Net Carbs: 3 grams Butter for greasing the ramekins 1 cup whole milk ricotta cheese 6 ounces fresh goat cheese 3 tablespoons grated Parmesan cheese 3 tablespoons coarsely chopped walnuts 2 tablespoons chopped fresh basil leaves 2 eggs, lightly beaten Salt and pepper to taste 12 large spinach leaves, stemmed and washed 1. Heat oven to 350F. Generously butter four 5-ounce ramekins or custard cups. Combine ricotta, goat cheese, Parmesan, walnuts, basil, egg, salt, and pepper in a bowl and mix well. Line each ramekin with 3 spinach leaves. Divide cheese mixture; fill full. Bake 30 minutes. Cool 5 minutes. To serve, run a knife around the rim of each custard. Invert onto small plates. Baked in individual ramekins, these savory custards are wrapped in spinach leaves. Serve them on mixed greens for an elegant first course or luncheon entre. Atkins - Baked Goat Cheese and Ricotta Custards Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________