Ok, so I bought these cute ramekins on clearance at Ross today and, of course, I had to try to make something in them. Don’t laugh at the thought of me making one itty bitty ramekin recipe, but I did and my experiment came out right on the first try. Who would have thought? Anyway, that leaves me with a post for one itty bitty ramekin recipe. You could quadruple the recipe to make more if you want. I really loved the creamy taste. It really was reminiscent of the cheese filling that mom makes in her pastizzi’s. Yum.
For those of you who don’t know what a pastizzi is, here is my best explanation, which, by the way, doesn’t do it a world of justice. It is a Maltese appetizer that is made with a flaky crust, like an individual pocket filled with cheese, well ricotta cheese.
Ricotta Cheese Ramekin
4 PP per serving
- 1 egg
- 1/4 cup low-fat ricotta cheese
- 1/3 cup pico- de gallo
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 oz lite shredded three cheese blend
- 1/2 teaspoon light butter
- chives, chopped (optional)
Preheat oven to 450 degrees.
In a small bowl, mix the egg, ricotta, garlic powder, salt and pepper. Dish it into a lightly greased ramekin. Add the shredded cheese.
Bake in the oven for about 20 minutes. Remove from oven and top with the chives.
I wanted to also let you all in on an incredible giveaway from Friends for Weight Loss . Go ahead, check it out, enter to win. If you enter, let Danica know Marlene sent you!
Tonight is AI and there are only three contestants left. The season is coming to an end. What will I do without AI.
“Life has no limitations, except the ones you make.” ~ Les Brown