Sweet Ricotta Pie

Sweet Ricotta Pie
Serves 12
Dessert does not have to be a "Never" in the "new normal" eating after bariatric surgery. This is wonderful for a holiday dessert, or anytime. 5 minutes prep time!
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Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
Prep Time
5 min
Cook Time
55 min
Total Time
1 hr
55 calories
6 g
49 g
2 g
4 g
1 g
87 g
43 g
6 g
0 g
1 g
Nutrition Facts
Serving Size
87g
Servings
12
Amount Per Serving
Calories 55
Calories from Fat 15
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 49mg
16%
Sodium 43mg
2%
Total Carbohydrates 6g
2%
Dietary Fiber 0g
1%
Sugars 6g
Protein 4g
Vitamin A
4%
Vitamin C
2%
Calcium
8%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 eggs
  2. ½ cup Truvia or ¾ cup Splenda Granulated
  3. 1 cup milk or half & half (do not use fat free version as it has starch and gums)
  4. 1 teaspoon pure vanilla extract
  5. 1 pound POLLY-O original or part skim milk ricotta cheese (this is best supermarket brand, dont save a dollar and buy inferior cheese and do not use fat free as your dish will not turn out)
  6. 1 cup canned crushed pineapple, well drained and squeezed of moisture
  7. Ground cinnamon
Instructions
  1. Preheat oven to 325 degrees.
  2. Using the blender, pulse the eggs, Truvia, half & half, vanilla and ricotta until smooth. Stir in the pineapple and pour filling into glass or ceramic pie plate that has been coated with vegetable non stick spray. Sprinkle surface with cinnamon.
  3. Bake at 325 degrees for 35 to 40 minutes, or until the filling is slightly puffed at wide edge, turns golden and is set - meaning it should be firm, not jiggly when you gently move the pie plate from side to side - a little soft in the center is desired.
  4. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.
beta
calories
55
fat
2g
protein
4g
carbs
6g
more
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