Orange Creamsicle Pudding Parfait

One of the really yummy treats I found while following the South Beach Diet a few years ago was made with part-skim ricotta cheese, It gave me the feeling that I was being indulgent while dieting. I still love it, and recently I came across a recipe for a delicious citrus-y parfait using ricotta that would make the perfect ending for dinner. What I really like about it is that it uses Greek yogurt and oranges in it, along with the ricotta. Winter in the northeast doesn't provide much in the way of wonderful fruits, and what there is, is usually expensive. However, oranges are plentiful and since they are so good for you in helping to ward off colds, I think this is a perfect way to use some "winter" fruits. Stonyfield recently provided me with some great coupons for their Greek yogurt. Greek yogurt is creamier and thicker than regular yogurt and the plain version provides a wonderful base for cool desserts, baking and cooking.
Stonyfield began in 1983 in New Hampshire and if you don't know their story or have ever tried their products, click here http://www.stonyfield.com/stonyfield/index.jsp.
They have exceptional quality products and I am sure you will like them once you try them.

Now as for my special dessert, here is the recipe. Remember those great orange creamsicles you ate as a kid? Well, here is a grown-up version. It is healthy and delicious and a good way to get your Vitamin C and calcium, without adding a lot of calories.

Orange Creamsicle Pudding Parfait
2 cups part-skim ricotta cheese
2 pkgs sugar free fat-free white chocolate pudding mix
1/4 cup (1%) milk
1/2 cup (2%) plain Greek yogurt
1/2 tsp vanilla extract
1 orange
20 drops yellow and 3 drops red liquid food colorings
2 cups thawed frozen fat free whipped topping
Orange slices and mint sprigs to garnish (optional)
In food processor combine 1 cup ricotta, 1 pkg. dry pudding mix, milk, 1/4 cup yogurt and vanilla; process until very smooth. Transfer to bowl; cover. Grate 1 tsp. orange zest and squeeze 1/4 cup juice from orange into food processor. Add food colorings and remaining 1 cup ricotta, 1 pkg. pudding mix and 1/4 cup yogurt; process until very smooth.
Transfer to separate bowl; cover.
Refrigerate both pudding mixes 2 hours or overnight.
When ready to serve, fold 1 cup topping into each pudding mixture. Transfer to separate food storage bags; snip one corner of each. Place both bags, cut corners down, into a large pastry bag fitted with a large star tip. Pipe mixture into 6 glasses. If desired, garnish with orange slice and mint. Or, if you are lazy like me...just alternate the layers in your parfait glass!!

Ricotta Pound Cake

I saved this recipe because I love using ricotta cheese. This comes from Dolce Italiano and I can tell you it is worth making. I wanted something to serve with fresh berries and this is a WOW. The ricotta gives the cake a very nice texture and crumb. I usually use part-skim ricotta in cooking, but followed the recipe and used the whole milk. My opinion is that it needs to be the whole milk variety to hold it together. Maybe one day I will try it with the part-skim to see if it comes out the same. Try this with some fresh strawberries and homemade whipped cream. YUM. I think this would also do well with a little lemon zest added in. Easy, delicious and a bit different than a standard biscuit!

Ricotta Pound Cake

1 1/2 c cake flour

2 1/2 tsp baking powder

1 tsp kosher salt

3/4 c unsalted butter, softened

1 1/2 c fresh whole-milk ricotta

1 1/2 c granulated sugar

3 large eggs

1/2 vanilla bean

1 tsp pure vanilla extract

Confectioner's sugar for dusting

Preheat oven to 350°F (177°C) and place rack in center.

Grease and flour 9-inch loaf pan.

In medium bowl, sift together flour, baking powder, and salt and set aside.

In a separate bowl, cream together butter, ricotta, and sugar until smooth and light.

Beat in eggs one at a time, scraping sides of bowl after each addition.

Split vanilla bean lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract.

On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat the batter for 30 seconds on medium.

Pour the batter into the prepared pan and smooth top with a spatula.

Tap pan on counter a few times to remove air pockets.

Put cake in oven and let bake for 15 minutes, then turn 180 degrees to ensure even browning. Lower the temperature to 325°F (160°C) and let bake until cake springs back when lightly touched, the sides of the cake have pulled away from the sides of the pan, and a cake tester inserted in center comes out clean, about 25-35 minutes more.

Allow cake to cool in pan for 15 minutes, then invert it on wire rack to cool completely.

Dust with confectioner's sugar before serving.

Dolce Italiano By Gina DePalma.

Rich Ricotta Cake

My mother-in-law, who resides in a nursing facility near us, turned 85 over the weekend. We brought her to our house and had a little party for her. Several relatives and her children were in attendance so that made it a bit more special, as some of them had traveled to see her. Seeing as it was going to be a beautiful day, we grilled basic foods...burgers, sausage, hot dogs. I made potato salad, romaine salad and baked beans. And we had a bunch of different olives, tomatoes, cheeses, roasted red peppers and caramelized Vidalia onions to add to the burgers. Sometimes simple is best! And there also had to be a birthday cake. I opted to make one and used a recipe that I have had for years and resurrect from time to time. It is easy and refreshing. The neat thing about this cake is that it turns itself upside down in the pan when you bake it. When you start, the cake mix is on the bottom. When you cut into the cake, the cheese part is on the bottom! After the cake cools, put it in the fridge to get it cold. I have served this a couple different ways. For Sunday, I frosted with Lite Cool Whip flavored with sugar-free instant vanilla pudding and decorated the top with sliced fresh strawberries. I have also just dusted the cooled cake with confectioners' sugar and the spooned some warm fruit over the top. What works well is to take a can of sliced peaches in their own juice and add some golden raisins. Warm through in a small saucepan and scoop over individual servings. Top with a little fresh whipped cream and sprinkle with a few toasted sliced almonds. And I have decorated the top for patriotic holidays by frosting with Cool Whip and making an American flag using blueberries and strawberries on top. You can also add a bit of food coloring to the cheese before baking and it will make a pretty presentation when you cut into it.

RICOTTA CAKE

Serves 12-16

Preheat oven to 350 degrees.

Ingredients:

1 box Yellow Cake Mix (follow directions on box)

2 lbs. part skim ricotta cheese

4 eggs

1 cup powdered sugar

2 tsp vanilla or almond extract

Prepare cake mix according to package directions. Spray bottom of a 9 x 13-inch cake pan and pour prepared cake batter into pan.

Beat eggs just until blended. Add powdered sugar, ricotta and flavoring. Beat until blended. (Don't overbeat or ricotta will get too thin.)

Spoon ricotta mixture over unbaked cake batter. Make sure it is spread evenly.

Bake 55-60 minutes at 350 degrees. Dust powdered sugar over the top after cake has cooled. Delicious served with warm fruit and syrup. Or, serve cold with whipped cream topping.

A Different Twist to Fusilli

I am back to talking about growing fresh herbs again! I found a recipe in La Cucina Italiana for Fusilli with Ricotta and Celery. The husband is a celery lover, and I have made a dish his grandmother used to make using boiled potatoes, celery and cannalini beans. It is a dish reminiscent of simpler times and was inexpensive to make. I also chop some celery into our salads because it gives extra flavor and crunch...and it is good for your bones! But I digress...back to the herbs. This particular recipe calls for fresh marjoram. It is not an often used herb, but I am going to grow some this year for something different. I can always dry it at the end of the growing season. I am going to try this over the weekend to see what it is like because it sounds like a lovely fresh recipe. I am also interested by the intermixing of the textures...the pasta, the creaminess of the ricotta and the crunchy celery. I think the husband will like this, so I will let you know next week if it is thumbs up or thumbs down! I think it will be a winner though! Mangia!

Fusillio Lunghi con Ricotta e Sedano (Long fusilli with ricotta and celery)

Coarse sea salt

12 oz. fresh ricotta cheese

1/4 cup whole milk

2 Tbsp. extra-virgin olive oil plus more for drizzling

7 pale inner (white) celery stalks, leaves removed and reserved

3 Tbsp. fresh marjoram leaves plus more for garnish

Freshly ground black pepper

Bring a large pot of salted water to a boil. Cook pasta until al dente.

Meanwhile, stir together ricotta, milk and oil in a large serving bowl.

Julienne or very thinly slice celery stalks and add to bowl. Add marjoram and celery leaves. When pasta is ready, drain and immediately add to serving bowl.

Toss ingredients together and season with salt and pepper.

Garnish with marjoram leaves, drizzle with olive oil and serve immediately.

La Cucina Italiana, June 2009

Pasta With Summer Herbs

Since I live in the Northeast, I am unable to grow my own herbs outside all year long. But once we are past the last frost, I pack a lot of herbs in pots on my deck where I can easily get to them. For our entire growing season, I try to plan meals or sides that can take full advantage of my herb garden. In the seasons other than summer, I have to purchase my fresh herbs, but there is nothing like having your own right outside your door. Now that we are getting to our growing season, I am ready to plant and anxious to harvest! Plus, I love looking at all those pots filled with fragrant plants. Here is a nice quick meatless meal that will serve 4 or even make a good side. It is low in fat and filled with freshness. It will use some of those herbs that I love so much and get us out the door to enjoy the good weather!

Pasta with Summer Herbs

1 lb. corkscrew pasta....if you like color, use the tri-color pasta

1 cup part-skim ricotta cheese

1/4 cup crumbled feta cheese

1/2 tsp. freshly grated lemon peel

1/2 cup loosely packed fresh parsley leaves, chopped

1/2 cup loosely packed fresh mint leaves, chopped

1/2 cup loosely packed fresh basil leaves, chopped

4 plum tomatoes, chopped

Heat large covered saucepot of salted water to boiling on high. Cook pasta according to package directions.

Meanwhile, in bowl, combine ricotta, feta, lemon peel, and 1/4 tsp. each salt and freshly ground black pepper. Reserve 1/3 cup pasta cooking water. Drain pasta and return to saucepot. Stir reserved cooking water into the ricotta mixture; toss with pasta to coat. Stir in herbs and chopped tomatoes.