Mini baked ricotta pies with tomato herb salad

Mini baked ricotta pies with tomato herb salad

By
From
Tiffiny's Lighten Up Cookbook
Makes
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
350g ricotta
2 eggs, separated
1 cup parmesan, grated
1/2 cup olives, pitted
2 tablespoons chives, chopped
2 tablespoons parsley, chopped

Tomato herb salad

Quantity Ingredient
1/2 cup cherry tomatoes, halved
1/4 cup basil leaves
1/4 spanish onion, thinly sliced
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil

Method

  1. Preheat oven to 180°C.
  2. Mix the ricotta, egg yolks, parmesan, olives and herbs. Whisk the egg whites to soft peaks and gently fold into the ricotta mix.
  3. Spoon the mixture into four 150 ml greased, ovenproof ramekins. Bake for 15 minutes or until lightly golden. Let the pies stand for 5 minutes before turning out.
  4. To make the salad, combine the ingredients in a bowl and dress with the vinegar and oil.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
nutritional
tiffany
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again