Bariatric Recipes of the Week:
Baked Ricotta

This baked ricotta is yummy for breakfast, lunch, OR dinner! It's a great high protein recipe ...perfect for use after weight loss surgery!

Ingredients

  • 2 3/4 cups nonfat ricotta cheese
  • 1 pound plus 2 ounces low-fat cream cheese
  • 4 large eggs
  • 1 1/2 teaspoons sea salt
  • 1/2 cup goat cheese (ex: chevre)
  • 1/2 cup grated Parmesan cheese
  • 6 garlic cloves
  • 5 tablespoon chives
  • 1/4 cup chopped fresh parsley
  • 4 teaspoons chopped fresh basil
  • 3/4 teaspoon fresh chopped thyme
  • 3/4 teaspoon fresh chopped oregano
  • 1 1/2 teaspoons fresh chopped tarragon
  • 1/2 teaspoon garlic powder

Topping:

  • 1 tablespoon paprika
  • 1 1/2 teaspoons freshly ground black pepper
  • 4 teaspoons grated Parmesan cheese

Instructions

  1. Preheat oven to 350┬░.
  2. Lightly coat a 9-inch round cake pan with olive oil.
  3. In a large bowl, combine all ingredients except for topping ingredients and whisk with a wire whip until mixture is smooth.
  4. Spread batter evenly in pan.
  5. In a small bowl, combine paprika, pepper and Parmesan cheese. Sprinkle over batter.
  6. Bake for 30 to 40 minutes or until knife comes out clean when inserted in center.
  7. Allow to cool for 5 minutes.
  8. Cut into 12 servings.

Per serving:
260 calories, 19 grams protein, 15 grams carbohydrate, 15 grams fat, 117 mg. cholesterol

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Recipe adapted from Canyon Ranch