Baked Ricotta

Ingredients

• 18 ounces (2 1/4 cups) ricotta cheese
• 2 large egg whites, lightly beaten
• ¼ teaspoon dried oregano
• Finely grated zest of 1 lemon
• Salt and freshly ground black pepper
• Vegetable oil for greasing pan

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    266 calories; 20 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 16 grams protein; 65 milligrams cholesterol; 134 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Heat oven to 350 degrees. In a mixing bowl, combine ricotta, egg whites, oregano and lemon zest. Season to taste with salt and pepper. Lightly oil an 8-inch springform baking pan. Pour in ricotta mixture, and smooth surface.
2. Bake until ricotta is dry on top but not browned, about 30 minutes; it will have risen slightly but will remain a thin disk. Allow to cool slightly, and release from pan. Cut into wedges, and serve warm with a plate of roasted tomatoes. (See recipe.)

40 minutes