2 Great Light Desserts with Ricotta

 

I had some ricotta to use and I tried 2 wonderful recipes.  If you like ricotta like I do, you really have to try that.

This one is with lemon zest and tastes really good.

Lemon Zest Ricotta
From Food.com
1 serving

  • 1/2 cup part-skim ricotta cheese
  • 1/4 teaspoon clear vanilla extract (I used dark vanilla extract)
  • 1/2 teaspoon grated fresh lemon rind
  • 1 packet artificial sweetener
  1. Put all of the ingredients in an electric blender or food processor; cover, whirr until smooth.

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If you want a snack or dessert, this one is also so easy to do.  And you can do just a few or more.  It’s really easy.  No need to measure ingredients.

Quick Or Instant “Cheesecake”
From Food.com
4 serving

  • 4 whole wheat honey graham crackers
  • 4 tablespoons part-skim ricotta cheese
  • 8 teaspoons jam (I used reduced-sugar strawberry jam)
  1. Spread each graham cracker with 1 tablespoon part-skim ricotta cheese and 2 teaspoons jam.

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Question for you 🙂  Do you like ricotta?  My boyfriend doesn’t like the taste and texture of it.  Both desserts I posted, he didn’t like.

What recipes you like that use ricotta?  I’m curious 🙂

Gratin Onion Soup with Tomatoes from Ricardo

Hi everybody!   It’s been a while since I’ve written here.  As a new resolution for the new year, I’ll try to write more often.  After all, I try so many wonderful recipes.  🙂

By the way, I wish you all an Happy New Year 2011! I wish you health.  After that, it’s easier to have something else.

Me and my son were sick from beginning of November through last week.  I just hope that he’s going to be better really soon.  He’s so fragile to catch a cold and viruses like that.

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Last week, I bought the new magazine of Ricardo.  When I saw his recipe of gratin onion soup with tomatoes, I knew I had to try it real soon.  I’m so glad I did cause it’s really yummy.  Very different with the addition of grape tomatoes and port wine.

Gratin Onion Soup with Tomatoes from Ricardo

6 servings

  • 8 cups vidalia onions or 8 cups red onions, minced
  • 3 tablespoons butter
  • 1/2 cup port wine
  • 4 cups beef stock or 4 cups chicken stock (I used beef stock)
  • 14 ounces cherry tomatoes or 14 ounces diced tomatoes (I used fresh cherry tomatoes)
  • 6 slices baguette , lightly toasted
  • 1 1/2 cups gruyere cheese, grated
  • salt and pepper
  1. In a large saucepan, cook the onion slowly in butter until caramelized, about 15 minutes. Add salt and pepper. Deglaze with port wine. Add stock and tomatoes. Bring to boil and let simmer about 10 minutes. Add salt and pepper.
  2. Put the oven rack in the middle of oven. Preheat to broil.
  3. Put the soup in oven-proof bowls. Put slices of toasted bread on soup and sprinkle with cheese. Broil in oven until melted and golden.