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Two Tone Lite Ricotta Loaf

Healthycooking's picture
Ingredients
  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)
  Salt 1⁄4 Teaspoon
  Ground pepper 1 Pinch
  Fresh basil leaves 1 Cup (16 tbs)
  Fresh parsley leaves 1⁄3 Cup (5.33 tbs)
  Salt 3⁄4 Teaspoon
  Garlic clove 1 Small, crushed
  Skim milk 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Ingredient: 
Cheese
Interest: 
Everyday, Healthy

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