08-26-07, 06:55 AM
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#1 (permalink)
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Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,632
Weight Statistics8/1/2006 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
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