Ricotta Cheese Recipes and Yogurt Cheese Recipes: Whey to Go

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Whatever you add, do it gently; Vigorous stirring causes the cheese to thin out. If you're going to try only one of these yogurt cheese recipes, start with Strawberries Romanoff. You'll be hooked for life — even if you have no intention of being bullied by the health establishment.

Ricotta Cheese Recipes:

Herbed Ricotta Spread

1/2 cup Ricotta cheese
1 small clove garlic, minced
3 tablespoons minced fresh parsley
2 teaspoons minced onion
2 teaspoons fresh lemon juice
2 tablespoons pine nuts (or substitute walnuts), lightly toasted and coarsely chopped

Combine all ingredients except nuts, and chill at least an hour. Stir in the nuts at serving time. Serve with crackers, wedges of pita bread or raw vegetables.

Dates and Ricotta Cheese

8 ounces pitted dates
1/2 cup ricotta
2 pinches ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon poppy seeds
1/2 teaspoon sugar
1/4 cup sliced almonds, toasted

Slice the dates lengthwise on one side, and gently open without separating the halves. Mix together the ricotta, cloves, nutmeg, poppy seeds and sugar. Fill each date with about 3/4 teaspoon stuffing. Slightly close the halves, leaving some ricotta showing. Press a few almond slices into the ricotta on each date. Arrange on a serving tray. (Dates can be stuffed several hours ahead and stored, covered and refrigerated.)

Manicotti with Ricotta Cheese

Although it may look complicated, this recipe really requires only about 30 minutes of preparation.

1 tablespoon butter or margarine
1 cup finely chopped onion
1 clove garlic, minced
15-ounce can Italian-flavor tomato sauce
8 manicotti shells
1 1/2 cups ricotta
2/3 cup grated Swiss cheese (optional)
1/4 cup minced parsley
1/2 teaspoon salt (optional)
1/4 teaspoon white pepper
Dash nutmeg
Parmesan cheese for topping

Melt the butter in a saucepan, and saute the onion and garlic until soft but not brown. Place half the mixture in a mixing bowl, and set aside. To the remaining onion in saucepan, add tomato sauce, and set aside.

Cook the manicotti shells according to package directions; drain, and rinse with cold water. To the reserved onion and garlic, add the ricotta, Swiss cheese, parsley, salt, pepper and nutmeg. Mix well. Stuff the shells with the ricotta, using a teaspoon or iced-tea spoon. Place in a large baking dish, top with tomato sauce, and sprinkle with Parmesan. Bake at 375 degrees Fahrenheit for 20 minutes or until hot and bubbly. Serves 4.

Fettucine Alfredo

1 pound ricotta
7 tablespoons milk
1/2 cup freshly grated Parmesan (plus extra for passing around the table)
1 pound fettucine
1-2 tablespoons butter or margarine
1/2 cup finely chopped parsley
Salt to taste
Freshly ground black pepper to taste

First put the water on to boil for the pasta, and place the serving plates in a warm oven. Place the ricotta and milk in a medium saucepan, and beat with an electric mixer until smooth. Stir in the Parmesan. On low setting, heat the cheese mixture until very warm, and hold at that temperature.

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