Every Easter my Sicilian Nonna would make a Ricotta Pie. This is pretty darn close to what it tasted like but so much better for you. My weight loss surgery friendly version eliminates the sugar and crust. Lots of sugar and white flour in Grandma's version.
If you are jonesing for cheesecake this is a MUST make...
Shelly's Crustless Ricotta Pie
8 oz. container Ricotta Cheese
1 Egg, beaten
1/4 cup Pistachios, chopped, unsalted
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
3 Tablespoons Sugar Free Orange Marmalade (I used Smucker's Simply Fruit)
zest of 1/2 a Lemon
Preheat oven to 350. Combine all ingredients and mix well. Pour mixture into 4/4-oz ramekins. Here's what I use.
Bake for 45 minutes till slightly golden and set.
Chill. Serve cold with a squirt of Sugar Free Land o Lakes Whipped Cream and a dusting of Unsweetened Cocoa.
This would be a tasty meal on the soft phase just eliminate the nuts. Oodles of protein.
Other Eggface Ricotta Dishes:
Shelly's Ricotta Cheese Lemon Pancakes
Shelly's Mushroom & Onion Baked Ricotta Cups
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
Shelly's Almost No Bake Cheesecake Bites
Shelly's Strawberry Cannoli
Shelly's Roasted Pears with Sweetened Ricotta and Caramel
Shelly's White Clam Tortilla Pizza
Shelly's Sweet & Savory Tartlets