Wednesday, June 27, 2012

Amaretto Ricotta Parfait Recipe

Summer fruits make great parfaits. I love the flavor, lightness, and the touch of sweetness of ricotta cheese and wanted to use it in a parfait instead of yogurt or whippe
Amaretto Ricotta Parfaitd cream.  By using a non fat ricotta, we are eliminating any fat woes.  It has as much protein as Greek yogurt although half as much calcium and not nearly as sour. In the US, it is typically made from cow's milk.  In Italy, however, it could be made from the milk of cows, sheep, goats and even water buffalo.  The protein from the whey that is cooked to create the ricotta.  It is not that difficult to make.  Who knows, maybe a TVeg future adventure.
Print the recipe, prepare the dish and you'll find yourself saying "That's Vegetarian?!"

Berries are rich in vitamins, minerals, and antioxidants.  These fruits do fall into the dirty dozen of buying organic because of the amount of pesticides often used, especially strawberries. Review our article from last September: To Be or Not to Be Organic 

This is another fun texture and taste bud recipe.  The creaminess from the ricotta.  The nutty sweetness from the amaretto.  Sweet and tart combinations from the berries in conjunction with their varying degrees of firmness. The ricotta gives me the satisfaction as if I am eating a cannoli. Add a little chocolate if you so desire! 

Amaretto Ricotta Berry Parfait 

Ricotta Cheese 
1-15 oz container fat-free ricotta cheese (substitute low-fat if you cannot find fat-free)
1T Amaretto
2 cup assortment of cherries, raspberries, blackberries, blueberries, huckleberries, boysenberries, and strawberries.  Pitted, washed and cut into bite size pieces.

Whip or puree the ricotta cheese and amaretto until lighter and fluffier for about 4 minutes. 
In parfait dishes or bowls, layer the ricotta and fruit using 1/4c ricotta and 1/2c fruit in each serving.  

Serves 4. 
Level of difficutly: Easy
Prep time: 10 minutes.
3PP with recipe builder, 2PP with simple math
Printable Amaretto Ricotta Summer Fruit Parfait

Tuesday, June 5, 2012

Fakin' Aspragus Recipe

Mock comfort food + something healthy = Fakin' Asparagus!!!

It is the fantastic combination of smoky, salty, crunchy with crisp, clean, caramelized heaven.  Fakin' Asparagus is a great appetizer especially in the spring and early summer when asparagus is in season.  I wanted to get the recipe out before they were out of season.  Remember to check out That's Vegetarian Eating What's in Season for valuable resources on seasonal foods by locale.  

I use Morningstar Farms Bacon Strips because they are the closest to the bacon essence. They are very similar to the salad topping Bacos, which are vegetarian as well.  They are also lower in fat, cholesterol and calories.

Baked Pork Bacon
Baked Pork Bacon        
Morningstar Farm Bacon Strips
Morningstar Farms Bacon Strips
Bacon - Almost 2xs the calories & fat;  50% more sodium; less fiber, iron & calcium. However, bacon does have 3x's as much protein.  
The serving size of bacon is half of the fakin on the right. Double amounts on left when comparing.

Let me now redeem my recipe with the facts about asparagus.  It is low in sodium to balance out the sodium of the fakin'.  It contains many minerals and vitamins including potassium, magnesium, manganese, vitamins A, C, E, K, and an entire slew of the B family.  

Fakin' Asparagus is a fun appetizer that has a comfy feel to it.  Try it now while the asparagus is still in season.

Watch the video, print the recipe, prepare any one of the dishes and you'll find yourself saying "That's Vegetarian?!"


1 Box Morningstar Farms Bacon Strips
36-72 Asparagus spearsFakin' Asparagus
1/4 c Fresh Parmesan cheese, shaved (opt)

Defrost the Morningstar Farms Bacon Strips for at least 1 hour to increase ease of handling.

Preheat oven to 400F.

Break the ends of the asparagus stalks by holding at the blunt end and a 1/4 of the way down from the tip. This will allow the asparagus to break at the best point to eliminate any excessive fibrous ends. Spray baking dish with olive oil, place rinsed trimmed asparagus in pan, sprinkle with pepper and toss in pan. Bake at 400F for 5 minutes, 4 if the stalks are thin.

Remove the asparagus and let cool for about 5 minutes, until they are at a comfortable temperature for handling.

Fakin' Asparagus Video
Fakin' Asparagus Video
Grab 2-4 stalks of asparagus all facing the same direction and one MF bacon strip. Wrap the asparagus with the fakin from the tip down on an angle slightly overlapping. Place in the same baking dish with the edge of the fakin closest to the bottom of the spear face down on the pan to prevent it from unraveling.

Bake at 400F for about 4 minutes, until the strips have browned. Watch closely as they brown quickly since they are defrosted. Remove from oven once lightly browned.

Cool for about 5 minutes and enjoy.

Prep time: 20 minutes
Bake time: 5 minutes for asparagus, 4-5 minutes for wrapped asparagus
Serving size: 3 pieces
Serves 6

Level of difficulty - easy.

3pp with or without the cheese because there is so little.
Fakin' Asparagus Printable Recipe