Two Tone Lite Ricotta Loaf
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Skim milk||1 Cup (16 tbs)|
|Reduced fat ricotta cheese||15 Ounce (1 Container)|
|Roasted red peppers||7 Ounce, undrained (1 Jar)|
|Ground pepper||1 Pinch|
|Fresh basil leaves||1 Cup (16 tbs)|
|Fresh parsley leaves||1⁄3 Cup (5.33 tbs)|
|Garlic clove||1 Small, crushed|
|Skim milk||1⁄2 Cup (8 tbs)|
In small saucepan, sprinkle gelatin over cold milk; let stand 5 minutes.
Stir over low heat until gelatin is completely dissolved.
Pepper Layer: In food processor, puree ricotta with roasted red peppers and their juice, salt and pepper.
Add 1/2 cup dissolved gelatin and process until combined.
Pour into an 8 X 4-inch loaf pan; refrigerate until partially set, about 20 minutes.
Basil Layer: In food processor, combine ricotta, basil, parsley, salt, garlic and pepper.
Process until herbs are finely chopped.
Add remaining gelatin mixture and skim milk.
Pour into a bowl and chill, stirring occasionally, until mixture is consistency of unbeaten egg whites.
Spoon over partially set red pepper layer; smooth top.
Cover and refrigerate until set, at least 4 hours or overnight.