Sentences with phrase «because of the ricotta»

I'm not a kale fan, but I think I might actually like this because of the ricotta.

If your physician advises you to limit saturated fat consumption, realize that, because of the ricotta cheese, this shake is relatively high in saturated fats; therefore, you may want to enjoy it only occasionally.

Not exact matches

Today I am sharing the recipe for Vegan Almond Ricotta because I love the creamy texture, and this recipe is full of flavor.

I just don't like ricotta cheese because of the texture (and taste haha).

My Ricotta Orange Marmalade Buttermilk Cake is very moist because of all the buttermilk.

I planned on using low fat Ricotta in this dish because I'm generally not a fan of fat free cheeses, but my grocery store was out.

It's a bit like pound cake in cake form, plus the tangy and sweet raspberries, but at the same time fluffier and more cheese cake like because of the addition of ricotta.

I loved the look of this recipe but was feeling a bit too lazy to make bechamel (sacrilege, I know) and I also couldn't find broccoli rabe in East London, so I mixed it up: I stirred lemon zest from a whole lemon into a pot of ricotta as my bechamel substitute, and sauteed a good couple of handfuls of kale in the sausage fat, and added both of these to the broccoli - pasta - sausage - pecorino mix in my bowl (I ditched the mozzarella too because ricotta).

The flavor doesn't match 100 % — the cashew ricotta has a little bit more umami goin'there because of the nutritional yeast.

I decided to use cream cheese instead of ricotta because it's easy to use up the rest of an 8 - ounce package of organic cream cheese, but the rest of a 15 - ounce container of ricotta would have gone to waste around here this week.

I also use a little bit of cottage cheese in this mix because the ricotta is already so dry, and adding the shredded cheese doesn't add much moisture, so the cottage cheese gives your mix a little something to make it stick.

I used 5 tablespoons of marscapone cheese (because I had no cottage cheese and my ricotta was moldy).

While it wasn't exactly the same as the honey cake that I had in Prague (because it uses ricotta instead of cream), it was just so satisfying.

I've never heard of gnudi before, but it sounds awesome because I love ricotta.

Here you have it, another ricotta cake version but this time a lemon blueberry ricotta cake which I think has become my favorite just because of the lemon flavor.

According to the notes from that recipe, Lemon Posset is an old British pudding that once used wine instead of lemon as its acid, but the food science is the same: the acidic addition basically curdles the cream, but because the fat content of cream is so high you end up with a thickened cream instead of, well, ricotta.