Tuesday, February 16, 2010

Quick Lemon Ricotta Tart

I love the seriously tart flavor of lemon or lime curd, but each tablespoon is 11 grams of carbohydrate, all of which are sugar. Here is an excellent way to satisfy my craving for this sweet, delectable spread and receive some good nutrition at the same time!

Fat-free ricotta is a smooth, rather bland, cream cheese that delivers 200 mg of calcium with only 45 calories and 5 grams of carbohydrate per serving. Combined with lemon zest and lemon curd, it becomes a lightly sweetened, creamy spread. Try it with other citrus flavors, such as lime or orange for variety. This simple and quick "tart" makes a wonderful snack or serve it alongside a salad for lunch. You'll enjoy it's tangy flavor so much that I guarantee it will brighten up your gray, cold, February day, too.

Quick Lemon Ricotta Tart
(Makes 4 servings)

2 Pepperidge Farm Deli Flats or Arnold’s Sandwich Thins (7 Grain or Oatmeal)
2 teaspoons 0% trans fat light buttery spread (such as Smart Balance Light)
4 tablespoons Splenda granular, divided
1/8 teaspoon ground mace (or nutmeg)
1 cup fat-free ricotta cheese
2 tablespoons lemon curd*
Zest from one lemon (about 2 teaspoons)*
¼ teaspoon lemon extract*

1. In a small bowl, mix together 1 tablespoon Splenda with the 1/8 teaspoon ground mace; set aside.

2. Split apart the bread thins and spread each flat side with ½ teaspoon light buttery spread to edges. Sprinkle with the Splenda-mace mixture and toast in a toaster oven or oven preheated to 350-degrees until crisp and golden. Remove from oven and cool completely.

3. In a small mixing bowl, mix together the ricotta cheese, lemon curd, lemon zest, lemon extract and 3 tablespoons Splenda. Spread ¼ cup of ricotta mixture on each toasted bread round and serve immediately.

*This recipe is equally delicious if you substitute lime curd or orange marmalade and flavor with the zest of those fruits.

Nutritional Information per serving: 139.5 calories, 21.5 g carbohydrate, 1.4 g total fat, 0 g saturated fat, 2.6 g fiber, 8 g protein.

Original recipe by Kathy Sheehan, copyright 2010

No comments:

Post a Comment