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Two Tone Lite Ricotta Loaf

Healthycooking's picture
  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)

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: 
Everyday, Healthy

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 894 Calories from Fat 304

% Daily Value*

Total Fat 35 g53.3%

Saturated Fat 21.4 g107.1%

Trans Fat 0 g

Cholesterol 138.8 mg46.3%

Sodium 3440.9 mg143.4%

Total Carbohydrates 50 g16.5%

Dietary Fiber 1.3 g5.2%

Sugars 25.8 g

Protein 88 g175.3%

Vitamin A 255.5% Vitamin C 255.4%

Calcium 168.2% Iron 25.6%

*Based on a 2000 Calorie diet

Two Tone Lite Ricotta Loaf Recipe