Ricotta baked with pesto (recipe)
Ricotta baked with pesto (recipe) | |
---|---|
Name | Ricotta baked with pesto |
Ingredients | Fresh herb • Lemon • Zest of • Ricotta cheese • Eggs |
Cooktime (in hours) | 0.25 |
Preptime (in hours) | 0.083333333 |
Totaltime (in hours) | 0.333333333 |
Keto friendliness | Keto friendly |
Calories | 270.2 |
Fat | 21.3 |
Protein | 15.4 |
Carbohydrate | 5.8 |
Fiber | 2 |
Net carbohydrates | 3.8 |
Sugar | 1.2 |
Saturated fat | 7.7 |
Cholesterol (mg) | 144 |
Sodium | 98.2 |
Servings | 4 |
Reviewaggregate |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Ricotta baked with pesto (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Make the pesto by blending the herbs with the nuts, lemon zest and a little olive oil, and season to taste.
- Combine the ricotta and eggs in a food processor until smooth, and fold in the pesto.
- Place the mix into a greased oven-proof dish or greased muffin tin, and bakein a moderate oven for approximately 15 minutes, or until ricotta mixture is slightly firm to touch.
- Allow to cool slightly before taking out of moulds.
Food tags
Lunch/Snacks, Cheese, New Zealand, Australian, Brunch,, Oven, Beginner Cook, Easy
Ricotta baked with pesto (recipe) details
Time:
Prep Time in Hours and Mins:20M
"
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Contributors: Prab R. Tumpati, MD