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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Barbara Kafka's Microwave Gourmet Healthstyle Cookbook - a cookbook that should be in every library! Ingredients:
1/2 lb carrot, cut into 1-inch rounds |
1/3 cup fat-free ricotta cheese |
1 1/4 teaspoons fresh dill, chopped |
3 egg whites |
Directions:
1. Using whatever method you prefer, cook carrots until done but not mushy. (You can put carrots in a pie plate, cover with plastic wrap, and cook at 100% power for 6-7 minutes.).
2. Process ricotta in a food processor until smooth. Add cooked carrots and remaining ingredients. Process until smooth.
3. Divide mixture evenly into four ramekins or custard cups. Cook in the microwave, uncovered, at 50% power for 6 minutes. (If you have a lower-wattage oven, cook at 100% for 8 minutes.).
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