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Baked Ricotta for Two Recipe

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Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Cooking oil (spray)
2 tsp pine nuts
1 clove garlic, peeled and crushed
1 cup baby spinach leaves
3/4 cup low-fat ricotta cheese
1 large egg white, beaten lightly
1 tbsp. coarsely chopped fresh chives
10-12 cherry tomatoes
2 tsp. balsamic vinegar

Directions:
Directions:
1. Preheat oven to 425 F. Lightly spray 2 ramekins with cooking oil.
2. Heat a large non-stick frying pan over low heat and fry the nuts and garlic, stirring until fragrant. Add the spinach and stir until wilted. Allow the mixture to cool for 10 mins.
3. In a medium-sized bowl, combine the ricotta, egg white and chive with the spinach mixture, then divide the mixture into the ramekins. Bake, uncovered, for about 20 mins or until the cheese is browned lightly.
4. Meanwhile, toss the tomatoes with vinegar and place on baking tray. Roast, uncovered, for 10 mins or until softened. Serve the baked ricotta cups with the roasted tomatoes.

 

 

 

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