Fall 2005
Volume One / Number Two
Featured Recipe: Strawberry Ricotta Whip
from Eating Well After Weight Loss Surgery, by Patt Levine and Michele Bontempo-Saray
Ingredients:
21/2 cups fresh strawberries, quartered
1/2cup fat-free ricotta cheese
1/2 cup plain, fat-free yogurt
1/2 teaspoon grated orange zest
1/2 teaspoon vanilla extract
4 packets artificial sweetener
6 tablespoons egg white substitute
1/2 teaspoon cream of tartar
1. Combine strawberries, ricotta, yogurt, orange zest, vanilla, and sweetener in the container of a food processor and process until smooth.
2. In a medium bowl, whip egg white substitute and cream of tartar until stiff peaks form.
3. Gently fold beaten egg whites into strawberry mixture. Pour into 4 small desert bowels and chill overnight.
Makes 4 servings
Calories: 85.92
Protein: 8.89g
Fat: 0.38g
Carbohydrates: 14.01g
Cholesterol: 3.83mg
Fiber: 2.41g
Sodium: 85.27mg
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