Baked ricotta

January 21, 2004

MAKES 4 TO 6 SERVINGS

18 ounces (2-1/4 cups) ricotta cheese

2 large egg whites, lightly beaten

1/4 teaspoon dried oregano

Finely grated zest (colored portion of peel) of 1 lemon

Salt and freshly ground black pepper

Vegetable oil for greasing pan

Heat oven to 350 degrees. Lightly oil an 8-inch springform baking pan.

In a mixing bowl, combine ricotta, egg whites, oregano and lemon zest. Season to taste with salt and pepper. Pour in ricotta mixture and smooth surface.

Bake until ricotta is dry on top but not browned, about 30 minutes; it will have risen slightly but will remain a thin disc. Allow to cool slightly and release from pan.

Cut into wedges and serve warm with a plate of roasted tomatoes.

Nutrition facts per serving: 250 calories, 18 g fat, 11 g saturated fat, 70 mg cholesterol, 5 g carbohydrates, 17 g protein, 725 mg sodium, 0 g fiber