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Ingredientes
- 1/2 c. Green onions, thinly sliced
- 6 slc bacon, diced
- 1 lrg onion, vidalia chpd
- 1 x Clove garlic, chopped
- 1 x 15 ounce container light Ricotta cheese
- 1/2 c. Half and half
- 2 Tbsp. Flour
- 1/2 tsp Salt
- 1/4 tsp Cayenne pepper
- 2 x Large eggs
- 1/4 c. Parsley, minced
- 6 slc bacon, diced
- 1 lrg onion, minced
- 1 x Clove garlic, chopped
- 8 ounce Light [7%] Ricotta cheese
- 8 ounce Non-fat lowfat sour cream
- 1/2 c. 2% Lowfat milk
- 3 Tbsp. Flour
- 1/2 tsp Salt
- 1/4 tsp Cayenne pepper
- 1 x Egg
- 1 x Egg white
Direcciones
- In 10" skillet, cook bacon till crisp, remove to paper towels and drain. Cook onions and garlic in bacon drippings till tender... throw away drippings and drain vegetables in strainer.
- Combine cheese, half-and-half, flour, salt and pepper; blend till smooth. Add in Large eggs, one at a time....blend till smooth.
- Reserving 3 tbsp. of bacon for garnish, stir remaining bacon and cooked vegetables into cheese mix.
- Lightly grease sides of an 8 or possibly 9" springform pan, pour batter into pan. Bake at 350F 40 mins or possibly till center is just set.
- Remove to wire cooling rack....cold to room temp. Garnish with reserved bacon, serve with assorted crackers.
- Yield: 10 Servings.
- I didn't have any green onions on hand so I used parsley for greenery and I also wanted to reduce the fat somewhat. The low-fat Ricotta, lowfat sour cream and lowfat milk looked a little thin so I increased the flour.
- The bacon was well done to a crisp and very well liquid removed.
- I decided to add in a crust. There was sufficient cheese-lowfat milk mix to fill a shallow nine inch pie crust and two individual ramekins lined with dry bread crumbs. The smaller, shallower dishes still took 40 min to cook.
- These turned out really well despite the low fat substitutes. The cheesecake was rich and creamy tasting like it should be. Next time I think I'm going to double the bacon and add in mushrooms.
- only serves 6 as a main course but could make 10 appetizers.
- Weller) on 99
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 10 servings | |
| Calories 339 | |
| Calories from Fat 248 | 73% |
| Total Fat 27.62g | 35% |
| Saturated Fat 12.05g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 618mg | 26% |
| Potassium 275mg | 8% |
| Total Carbs 10.03g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.97g | 2% |
| Protein 12.76g | 20% |
