Articles & Recipes
Cheesy Pumpkin Ricotta Bake
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
Butternut pumpkin peeled and chopped (400grams)
4 spring onions chopped (50grams)
2 eggs or low cholesterol egg mix (100grams)
1 cup non-fat milk (250ml)
1 cup ricotta or cottage cheese (250grams)
2 tabsp grated Parmesan cheese (20grams)
¼ cup dried breadcrumbs (30grams)
Paprika for sprinkling
Method
Steam or microwave pumpkin until tender.
Place in 1 litre ovenproof dish or 4 small ramekins with onion.
Whisk together eggs, milk and ricotta cheese and pour over pumpkin
Sprinkle with parmesan, breadcrumbs and paprika
Bake at 2000C for 30 minutes until golden brown and set
Serve cut into wedges
Serves : 4
Nutrients per Serve :
KJ 958, Calories 231, Protein(grams) 17, Fibre (grams) 2, Calcium (milligrams) 325
Note
Vegetarian
Tips
This meal can be made Gluten Free if gluten free breadcrumbs are used