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Baked Herbed Ricotta with Cherry Tomato Salsa
BY The Dairy Kitchen
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SERVES
8
DIFFICULTY
Easy
PREPARATION
15 MINS
COOKING
45 MINS
Ideal for a light lunch, serve this summery ricotta baked with a green salad.
INGREDIENTS
800g fresh reduced fat ricotta
1 cup fresh wholegrain breadcrumbs
1 cup flat leaf parsley, chopped
1/2 cup basil leaves, chopped
1/4 cup chopped chives
1/4 cup grated reduced fat parmesan
freshly ground black pepper
2 egg whites
250g cherry tomatoes, quartered
2 spring onions, finely chopped
2 teaspoons balsamic vinegar
2 teaspoons olive oil
crisp green salad , for serving
METHOD
Combine ricotta, breadcrumbs, herbs, parmesan and pepper.
Whisk egg whites until stiff peaks form, and fold through the ricotta mixture. Press into a lined 20cm springform pan, and bake at 180°C for 45 minutes until cooked through. Allow to cool slightly before removing from the pan.
Toss together the remaining ingredients and serve with a slice of the ricotta torte accompanied with crisp greens.
NUTRITION
(PER SERVE)
Energy (kj)
596
Protein (g)
11
Fat, Total (g)
8.8
Saturated (g)
5.1
Carbohydrates (g)
5
Sugars (g)
3
Dietry Fibre (g)
1
Sodium (mg)
225
Calcium (mg)
243
Iron (mg)
1
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