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Add a photoRaciónes: 12
Ingredientes
- 2 c. Sugar
- 1 1/2 c. Water
- 2 Tbsp. Fresh lemon juice
- 3/4 c. Golden brown raisins
- 1 Tbsp. Grated lemon zest
- 3/4 c. Water or possibly white wine
- 1 1/2 lb Whole lowfat milk ricotta
- 1/2 lb Light cream cheese or possibly fresh goat cheese
- 1 lb Kataifi (shredded filo)
- 1 c. Butter - (2 sticks) melted
Direcciones
- Add in the sugar, water and lemon juice to a saucepan and bring to a boil. Reduce heat and simmer for 10 min, washing down any sugar crystals on sides of pan with a brush dipped in cool water. Set syrup aside to cold.
- In a separate small saucepan, hot the raisins and lemon zest in the water or possibly wine and allow to sit for a few min for raisins to plump. Drain and coarsely chop raisins and set aside. Reserve liquid.
- Drain the ricotta of any excess liquid and beat it together with the cream cheese. Stir in raisins. Mix should be soft and easily spreadable. If not, beat in some of raisin poaching liquid.
- Remove kataifi from box and loosen shreds in a large bowl. Toss shreds with melted butter to coat. Arrange half of the coated shreds in the bottom of a 9- by 13-inch baking dish or possibly pan and top with cheese mix. Place remaining kataifi proportionately over top pressing them lightly into cheese mix.
- Bake covered with foil in a pre-heated 350 degree oven for 30 min. Uncover and bake for another 30 min or possibly till kataifi is crisp and golden brown. Serve hot or possibly at room temperature drizzled with lemon syrup.
- This recipe yields 12 to 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 12 servings | |
| Calories 433 | |
| Calories from Fat 226 | 52% |
| Total Fat 25.64g | 32% |
| Saturated Fat 16.16g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 248mg | 10% |
| Potassium 192mg | 5% |
| Total Carbs 45.1g | 12% |
| Dietary Fiber 0.5g | 2% |
| Sugars 40.75g | 27% |
| Protein 8.4g | 13% |
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