Yield: 4 Servings
|3 ounces||Part skim ricotta cheese|
|¼ cup||Nonfat dry milk|
|¼ cup||Sugar; plus 1 tablespoon|
|¼ cup||Unsweetened shredded coconut|
Grease an 8×8 inch square pan. Set aside. In a large, nonstick fry pan heat ricotta cheese on medium heat. Add milk powder and stir to mix thoroughly.
Cook for 12-15 minutes until most of the liquid is evaporated. Stir frequently to avoid sticking or burning on the bottom. Add sugar and stir.
The ricotta cheese mixture will become liquid again. Cook for another 5 minutes, stirring occasionally. Add the coconut and mix thoroughly.
Continue to cook for 3-5 minutes. The mixture should be quite thick. Pour the mixture into the greased pan and press the mixture with a spatula. Cut into 1×1 inch diamond shapes. The mixture sets as it cools. Cool completely before removing from the pan.
Per serving: calories 137, fat 4.9g, 31% calories from fat, cholesterol 7mg, protein 4.2g, carbohydrates 20.0g, fiber 0.6g, sodium 52mg.
Exchanges: 1 Starch, 1 Fat.
Source: webmaster@... Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 10 min, Cook: 25 min.
Recipe by: Lite and Luscious Cuisine of India by Madhu Gadia, M.S., R.
Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 19, 1998