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Ricotta Pie
Servings:
Serves 8 as an appetizerPrep Time:
5 minutesCook Time:
60 minutes
Ingredients
Ricotta pie, a traditional Italian dessert, is light yet rich. Lucia notes that the pie also works with low-fat ricotta cheese.
3 cup Cheese, ricotta, part skim
3 each Egg
1 teaspoon Vanilla extract
1 teaspoon Nutmeg, ground
1 teaspoon Cinnamon, ground
2/3 cup Sugar
Fresh raspberries (optional)
Directions
1. Preheat oven to 300 degrees F. Grease a 9-inch pie plate with vegetable spray.
2. In a large bowl, combine all ingredients and beat using a wooden spoon or an electric mixer on medium high until well combined and smooth, about 2 minutes
3. Pour into prepared pan and bake at 300 degrees F for 55 to 60 minutes. Pie will be light golden, brown around the edges, and slightly jiggly in the middle. Cool 30 minutes. Serve warm or cold, garnished with fresh raspberries, if desired.
Source: Hannaford fresh Magazine, May - June 2008
Nutrition
| Nutritional Facts | |
| Servings | Serves 8 |
| Base Nutrients | |
| Calories | 200 kcal (10%) |
| Calories from Fat | 81 kcal (0%) |
| Total Fat | 9 g (14%) |
| Saturated Fat | 5 g (25%) |
| Cholesterol | 110 mg (37%) |
| Sodium | 140 mg (6%) |
| Total Carbohydrates | 17 g (6%) |
| Dietary Fiber | 0 g (0%) |
| Protein | 13 g (22%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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