Ricotta Cheese Recipes and Yogurt Cheese Recipes: Whey to Go

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Cook the fettucine in rapidly boiling water until al dente (done but slightly chewy). Drain, return the pasta to the pot and the pot to the stove. Add the butter, and stir until pasta is coated. Add the ricotta, and stir until well mixed. Mix in the parsley and salt to taste. Grate some black pepper over the top, and serve immediately on the heated plates. Pass the Parmesan. Serves 4 to 5.

Salmon Spread with Ricotta Cheese

7 1/2 -ounce can salmon
1/2 cup ricotta
1 tablespoon minced onion
1 tablespoon lemon juice
1/8 - 1/4 teaspoon dillweed

Drain the salmon, remove the skin and any bones. Stir all ingredients together, and chill.

Yogurt Cheese Recipes:

Strawberries Romanoff with Yogurt Cheese

32-ounce carton vanilla-flavored low-fat yogurt
1 quart fresh strawberries
1 tablespoon orange liqueur (e.g., Grand Marnier), or to taste

The day before, drain the yogurt to make yogurt cheese. Wash and hull the strawberries, and place them in a large serving bowl. Place the yogurt cheese in a medium-sized bowl. Add the liqueur, stirring gently with a fork or wire whisk until well blended. Pour over the strawberries, and refrigerate at least an hour before serving. Serves 8.

Ginger Cream Pineapple with Yogurt Cheese

16-ounce carton vanilla-flavored low-fat yogurt
20-ounce can pineapple chunks, packed in own juice
1 tablespoon finely chopped candied ginger

The day before, drain the yogurt. Drain the pineapple very well. Place the yogurt cheese in a medium-sized bowl. Add the ginger, stirring with a fork or wire whisk until well blended. Fold in the pineapple. Chill.

Easy Cheesecake with Yogurt

32-ounce carton vanilla-flavored low-fat yogurt
2 tablespoons sugar (or more to taste)
1 tablespoon cornstarch 1 tablespoon fresh lemon juice
1 teaspoon vanilla
2 eggs*, lightly beaten

The day before, drain the yogurt. Lightly grease an 8-inch pie pan or a 7-inch spring-form pan. Place the yogurt cheese in a medium-sized bowl. Add the sugar, corn-starch, lemon juice and vanilla, mixing gently with a fork or wire whisk until well blended. Stir in the eggs. Pour into the prepared pan, and smooth the top with a spatula. Bake at 325 degrees Fahrenheit until the center is set: about 20 to 25 minutes for a pie pan, 45 to 50 minutes for a springform. (Judge by looking; the middle should stop wiggling.) Cool slightly on a wire rack, then refrigerate until chilled. Serves 8.

*Note: Whole eggs yield a creamier cheesecake. But if you want to reduce fat and calories further, you can replace them with 1 whole egg plus 2 whites, or 3 whites.

Rothchild Cheesecake with Yogurt

32-ounce carton vanilla-flavored low-fat yogurt
1/2 cup candied mixed fruit
2 tablespoons brandy
1/4 cup sugar
2 tablespoons cornstarch
2 eggs, lightly beaten

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