Articles & Recipes
Fresh Asparagus and Ricotta Slice
This is very low fat and high in calcium. An excellent choice for someone who is a lactovo vegetarian.
Ingredients
1 large, peeled and sliced sweet potato (300 grams)
12 asparagus spears (300 grams)
500 grams fresh low fat ricotta
3 eggs (150 grams)
½ cup thawed, frozen, drained spinach (300 grams)
2 tablespoons finely chopped fresh basil
Freshly ground black pepper
¼ teaspoon ground nutmeg
Salt to taste
6 sheets fillo pastry
Unsaturated oil spray
Method
Microwave prepared sweet potato for 4 to 5 minutes or until just soft.
Remove 1/3 of woody stalks of asparagus and reserve.
Steam or microwave asparagus for 2 minutes and then blanch in cold water.
Finely slice woody ends of asparagus for ricotta mixture and microwave for 4 minutes.
Beat together ricotta, eggs, spinach, asparagus ends and basil.
Season with pepper, nutmeg and salt.
Line an oblong 20 by 27 cm dish with fillo paper and trim edges even with the top with scissors.
Spray with oil.
Make a layer of cooked sweet potato on the bottom.
Spread ricotta mixture on top.
Arrange cooked asparagus spears on top of ricotta.
Bake in 180ºC oven for 30 minutes.
Serve immediately.
Serves : 6
Nutrients per Serve :
KJ 855, Calories 205, Carbohydrates(grams) 17.3, Fat(grams) 7.3, Protein(grams) 17.1, Calcium (milligrams) 320.
Note
Vegetarian
Variations
Substitute broccoli, capsicum or beans for the asparagus when it is out of season