Ricotta-roast garlic spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Head garlic; large, (not 1 clove) | |
| 1 | cup | Nonfat ricotta cheese |
| ¼ | teaspoon | Black pepper |
Directions
Preheat oven to 375 degrees F. Wrap garlic in aluminum foil and roast for 1 hour. Unwrap garlic. When it is cool enough to handle, peel away as much of the outer papery layers of skin as possible. Use a sharp knife to cut the entire head in half, crosswise (across the middle). Hold each half over the work bowl of a food processor and squeeze out as much garlic as possible.
Add cheese and pepper, and puree. Serve with crisp crackers such as melba toast or Rye-Krisp.
Makes 1 cup.
Adapted from ``500 Low-Fat and Fat-Free Appetizers, Snacks, and Hors D'oeuvres.''
Posted: Mon Nov 25 05:05:01 PST 1996 in the San Jose Mercury. Copied with permission.
Posted to Digest eat-lf.v096.n228 Date: Mon, 25 Nov 1996 13:09:33 -0800 From: Reggie Dwork <reggie@...> NOTES : Cal 185.3, Fat 0g, Carb 13.2g, Fib 0.2g, Pro 36.2g, Sod 481mg, CFF ⅒%.