Image result for 5 Healthy Ricotta Dishes You'll Surely Love

Ricotta, particularly those that are made using part skim milk and fat-free variants, is considered a healthy cheese because it has less sodium and cholesterol than other cheeses. The key is to choose the part-skim and non-fat ricotta, and not the whole milk ones, for your needs.

Incorporating ricotta into your daily intake is easy and can provide you with 51% of your daily calcium needs.In addition, it contains 27.7 grams of protein and huge percentages of various vitamins and minerals that your body needs daily.

Here are some healthy ricotta recipes that you can try:

  1. Peaches and Cream Ricotta Smoothie | Serves: 2

Ingredients:

  • 1 cup unsweetened nondairy milk
  • 3/4 cup frozen peaches
  • 1/4 cup non-fat or part-skim ricotta
  • 1/4 teaspoon cinnamon powder
  • 1/4 teaspoon vanilla extract
  • 1 cup crushed ice

Directions:

Mix all ingredients in a blender and process until you get a smooth consistency. Serve in a mug or tall glass.

  1. No-Bake Lasagna with Ricotta and Tomatoes | Serves: 4

Ingredients:

  • 1 1/3 tablespoon extra-virgin olive oil
  • 7 thinly sliced fresh garlic cloves
  • 3 cups red and yellow grape tomatoes, sliced in half
  • Salt and freshly ground pepper to taste
  • 2/3 cup chicken stock (or vegetable stock)
  • 8 pieces cooked lasagna noodles
  • 2/3 cup small basil leaves
  • 1/2 cup non-fat or part-skim ricotta cheese
  • 1 ounce Pecorino Romano cheese, shaved

Directions:

Step 1:

Heat one tablespoon of the olive oil in a skillet over medium heat, then add in sliced garlic, cooking until a pale golden brown.

Step 2:

Add in 2/3 of the tomatoes, season with salt and pepper, and cook for 7 minutes. Add the stock and let simmer for 1 minute.  Add in the rest of the tomatoes, and cook for another 2 minutes.

Step 3:

Add the cooked lasagna to the skillet, making sure that every single piece is coated with the sauce, and then add in the basil.

Step 4:

Divide evenly among 4 plates, spoon ricotta on top of each serving, drizzle with the remaining olive oil, and top with the shaved cheese and some fresh basil.

  1. Blueberry Ricotta Pancakes | Serves: 4

Ingredients:

  • 1 large egg plus 1 egg white, room temperature
  • 1/2 cup non-fat buttermilk
  • 1/2 cup whole-wheat flour
  • 1/4 cup all-purpose flour plus 2 tablespoons more
  • 3/4 cup part-skim or non-fat ricotta
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated nutmeg
  • 2 teaspoons canola or vegetable oil
  • 3/4 cup frozen blueberries

Directions:

Step 1:

Mix together in a bowl all the dry ingredients. In another bowl, mix together all wet ingredients except for the oil. Combine both wet and dry ingredients until just combined. Do not overmix.

Step 2:

Brush skillet with some of the oil, and place over medium heat. Pour 1/4 cup of the batter into the pan, sprinkle some of the blueberries on the pancake, and turn over when the edges are dry and bubbles form. Cook the other side for another 2 minutes. Repeat the process for all of the batter.

  1. Savory Ricotta Toast | Serves: 2

Ingredients:

  • 4 slices whole-grain bread
  • 1/2 cup part-skim ricotta cheese
  • 2 small tomatoes, diced
  • 2 teaspoons olive oil
  • 1 tablespoon fresh basil, chopped or 2 teaspoons dried basil
  • Salt and pepper to taste

Directions:

Step 1:

Toast your 4 slices of bread, and top each one with 2 tablespoons of ricotta.

Step 2:

Top each slice with the tomatoes and basil, then drizzle with olive oil. Sprinkle salt and pepper to taste.

  1. Spinach and Ricotta Omelet

Ingredients:

  • 2 whole eggs or 1 egg plus 2 egg whites
  • 1/4 cup part-skin or non-fat ricotta
  • 2 teaspoons olive oil
  • 1/4 teaspoon garlic powder
  • 1 cup torn baby spinach leaves
  • Salt and pepper to taste

Directions:

Step 1:

In a bowl, beat together the eggs, spinach, and garlic powder.

Step 2:

Heat skillet over medium heat and add in olive oil. Pour in beaten egg mixture cook until partly set.

Step 3:

Spread the ricotta cheese on half of the omelet, and fold over once the cheese and the eggs look set. Serve on a plate and season with salt and pepper.

Remember, while there are cheeses that are considered unhealthy, some cheeses are not. Just make sure that you choose the part-skim and non-fat variants of ricotta when cooking and not the whole milk option, if you want to keep your recipes healthy.