Thank You

My first post for Something for (almost) Nothing was a recipe for Brown-eyed Susan cookies, which remains one of my favorite recipes. That was in January 2011. My post today will be the last, though the blog will remain open for  use to browse and cook from. My interests have moved on, and I will be focusing on my newest blog, called My Illinois Nature Journal. It features my photos, watercolors, and info about creating nature journals. 

THANK YOU to my all readers, some of whom have been with me from the beginning. I have have been grateful for your loyalty, even as I segued from cookies to low-carb meals! So thank you, again.

Please stop by My Illinois Nature Journal, and sign up to receive posts. Peace be with you. Fran

silver-spotted skipper, July 28, 2019

Italian Sandwich Salad

The road to this Italian Sandwich Salad was short but sweet. Summer is here, and although I have a new oven (my old, and I mean, my really old oven, that was at least sixty years old, finally rusted away), I don’t really want to turn it on. It will probably be 92 degrees today, and I’ll be content with enjoying looking at the new oven, and even enjoying what Jim calls the “new oven smell.” It’s the little things.

And then I was riffling through one of my fav low-carb cookbooks (The Big Book of Low-Carb by Broihier and Mayone), and ran across this Italian Sandwich Salad. In the low-carb world, just because a recipe has the word “sandwich” in its name doesn’t mean there’s any bread in it. As if! But it does have all the ingredients of a so-called Italian muffuletta sandwich, and is loaded with salami, provolone, onion and tasty seasonings.

This particular salad contained something new to me–hamburger chip pickles, and as it turns out, they are the secret ingredient to a really delicious salad. This is so easy to make–just throw the ingredients into the bowl, one after another, toss it, and serve it up!

Italian Sandwich Salad

1/4 pound provolone cheese, chopped
1/4 pound sliced salami or Spanish chorizo, chopped
1 medium green bell pepper, seeded and chopped
1/2 medium or one small Vidalia onion, chopped
3/4 cups hamburger chip pickles, drained and chopped
one 2-1/4-ounce can sliced black olives, drained
1 cup grape tomatoes, halved
3 tablespoons olive oil
2 teaspoons red wine vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
lettuce for lining salad bowl, if desired

In a large mixing bowl, combine all the ingredients and toss well. It’s ready to serve!

Ingredients. I’ve substituted a Spanish chorizo from Aldi for the salami, and it was so good.
I like to line the salad bowl with a ruffle of lettuce–red lettuce would look pretty, too. Here it is, washed and ready on a towel.
You don’t have to use provolone. The first time I made this, I used the pepper jack cheese, which added a hint of heat to the salad. This time, I used marinated mozzarella. This was good, too!
This is the Spanish chorizo I used. It’s different than Mexican chorizo–more like a salami. It doesn’t have to be cooked, and has a delicious smoky flavor..
You could also use an Italian salami. I found this one at Aldi. They have a large assortment of salamis, and they are fun to try. But the Spanish chorizo did have a wonderful smoky flavor.
These are the marinated mozzarella balls I used. I drained them before adding to the salad.
Use a smallish green pepper. Green pepper has an intense flavor and can dominate a salad if too much is used. Seed it and coarsely chop.
As you prepare each ingredient, toss into the work bowl.
I used a small Vidalia onion, and cut it into thin slices. You could use a regular onion, but if the salad is stored overnight, the onion flavor will dominate.
I used a so-called “gourmet medley” of grape tomatoes to add color to the salad.
Slice each tomato in half and add to the bowl.
These hamburger chip pickles are not sweet. They add a dill note to the salad.
About 3/4 cup chopped pickles. You can estimate.
Keep chopping and tossing!
You can add other ingredients to make this salad your own.
Time to add the dressing ingredients.
Use two big spoons to toss the ingredients.
I almost forgot about the olives! I used these Greek kalamata olives, because that’s what I had on hand. Use your favorite.
Have your salad, lettuce, and serving bowl ready.
Line the serving bowl with a ruffle of lettuce. A shallow serving bowl works best here.
I’m serving this salad with some bing cherries for dessert. Lime slices are on hand to sprinkle juice over the salad. I’ve been using bowls instead of plates for everything lately–they make everything look appetizing.
Just a close peek at the cherries–they are delicious and inexpensive this time of year.

Making notes:  As you can see, you can change up the ingredients to your liking. The olive oil/red wine vinegar measurements here work well, but you always want to taste before serving to make sure the flavor is to your liking. Hope you enjoy! Fran

 

Tuna and Spinach Bake

Yes, another casserole, a kissing cousin to Joe’s Special casserole, featured in my last post, right down to the spinach. But it’s a lighter and more inexpensive dish and it’s perfect for Sunday supper. Maybe it’s the Midwesterner in me, but I don’t think you can have too many useful, delicious casserole recipes for all occasions!

Sunday supper has a special feeling for me–reminds me of when our family lived above my grandmother, and that on Sunday evening we would troop down a set of steep narrow stairs to file through her kitchen, and then on to sit at the dining room table. She always served cheesey buns, carrot sticks, and jello, not my Dad’s favorite meal, but the warmth of those dinners, of our family being all together, remains with me to this day. So Sunday supper is special. And this casserole is special–delicious, rich but light and fluffy, and infinitely variable. Here is the recipe:

Tuna and Spinach Bake

one or two tablespoons butter
1/2 cup finely chopped onion
16 ounce bag of frozen spinach, defrosted
2 6-ounce cans tuna, drained
3 large eggs
3/4 cup whipping cream
1/2 teaspoon sea salt
4 ounces of shredded cheddar cheese and/or cheese curds

Preheat the oven to 350 degrees, and butter an 8 x 8″ Pyrex casserole (or other small ceramic or cast iron casserole–don’t use metal). Using a dish towel, squeeze the moisture out of the defrosted spinach.

Melt the butter in a frying pan, and add the chopped onion. Cook until translucent. Add the squeezed spinach and cook for a minute or so with the onion. Spread the spinach-onion mixture in the buttered casserole. Top with the tuna, breaking the tuna up with your fingers as you go. In a two-cup measuring cup, measure out the whipping cream. Then add the three eggs and salt, and stir thoroughly. Pour this mixture over the casserole mixture . Then sprinkle on the shredded cheese, or cheese curds (see more on this later). Bake for 40 minutes or until the top is lightly browned.

I served this casserole with a grape tomato and feta salad, and I’ll start my photos with making the salad, and then move on to the casserole.

This grape tomato and feta salad is more a loose suggestion of a recipe than something hard and fast. You could use purchased salad dressing, and pre-crumbled feta, and it would be super quick to make. (Mix this in the bowl you will use to serve the salad.)
To make the vinaigrette, mix one garlic clove (put through a garlic press), 2 tablespoons red wine vinegar, 1/2 teaspoon Dijon mustard, 6 tablespoons extra virgin olive oil, 1/2 teaspoon of salt and a sprinkling of black pepper.

 

Whisk together to create a smooth emulsion. Whisks are very useful tools–they bring the whole vinaigrette mixture into motion and emulsify it quickly.
Use about 4 ounces feta. Or use pre-crumbled cheese.
Mix everything together, and it’s ready to go. You could sprinkle it with dried oregano, as I have done here.
We usually have fruit for dessert, so I made a mixture of black raspberries and sliced strawberries, and set it aside in the fridge.
I cleaned off the counter, washed up any misc. dishes, and gathered the casserole ingredients. As you can see, I’m using jalapeño cheese curds instead of just shredded cheese for the topping. Wasn’t sure how it would turn out, but seemed like a good idea!
Place a dishtowel in a colander, and then add in the defrosted spinach. Squeeze out the spinach liquid. I have searched the Internet for an easier way to do this, but, to me, this is the most straightforward method.
This is just a reminder to grease the casserole dish!
The original recipe called for 4 ounces of shredded cheese, but these cheese curds called to me! I found them at Aldi.
Mix the squeezed spinach with the cooked onion. It will take a couple of minutes of stirring. (I forgot to add the picture of finely chopped onion, so I’m hoping you can visualize it!)
Open and drain your cans of tuna. The recipe called for 6-ounce cans, but nowadays, 5-ounces is the norm. These worked fine.

 

Spread the onion/spinach mixture in the buttered casserole.
Break up the tuna flakes and sprinkle over the spinach/onion mixture.
Time to mix the eggs and cream. Do this in a large measuring cup.
Time to pour the egg/cream mixture over the casserole and to sprinkle with cheese curds.
Almost ready for the oven!
I sprinkled about 4 ounces of cheese curds onto the casserole, than sprinkled on a bit of shredded cheese, as well, to fill up the spaces. Wasn’t sure what would happen with the curds!
Right out of the oven after 40 minutes. Beautifully browned. The cheese curds have melted into molten ingots of cheese!
Dinner is ready!
The whipping cream makes this a rich casserole–something special, not for every day. It’s for Sunday dinner!
Time to eat. Jim is pouring the wine, and our kitty Cocoa is lapping up tuna tidbits from one of the tuna cans.
It went fast! We had leftovers for lunch today.
Jim had cream on his fruit. I have mine plain.

Making notes: You could substitute leftover ham for the tuna, or even shredded chicken from a rotisserie chicken. The first time I made this, I only used one box of spinach, and it also turned out fine! (Seems like you could also use a package of frozen broccoli.) The jalapeño cheese curds were my own, over-the-top idea, and you could certainly just use the four ounces of shredded cheese.

At any rate, here’s to Sunday Supper! Hope you enjoy. Fran

Joe’s Special Casserole

I was riffling through an old cookbook called “Casseroles & Salads,” from nitty gritty press, circa 1977, when I came across this recipe for Joe’s Special Casserole. Adding to the list of things I miss a bit on a low carb diet are casseroles, which are for me the ultimate comfort foods. Things like tuna and noodles, and the mystery casseroles at Methodist church potlucks. You may not know what you’re eating, but it’s always delicious!

So I decided to give Joe’s Special Casserole a try, since it contains no carbs at all. And, I was feeling a bit nostalgic for 1977. If I recall, it was the year we got an avocado-colored refrigerator for our kitchen, and I wore bell bottoms, buffalo hide sandals (that smelled like buffalos when it rained), an army surplus t-shirt and granny glasses. The good old days! But, back to the casserole.  As it turned out, the recipe is delicious and a keeper. Here are the particulars:

Joe’s Special Casserole

2 pkg. (10 oz. each) frozen chopped spinach
1 tablespoon butter
1 onion, chopped
1-1/2 pounds ground beef
1/2 pound mushrooms, sliced
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon basil
3/4 cup sour cream
1 egg, lightly beaten
1 cup shredded Gruyere cheese
3/4 cup grated Parmesan cheese

Thaw spinach and drain well. Press to remove excess moisture. Melt butter in large frying pan, and sauté onion until softened. Add ground beef and cook until browned. Add mushrooms and cook until softened. Season with the salt and herbs. Remove from heat and stir in spinach. Combine sour cream, egg, Gruyere and half of the Parmesan, and stir into meat mixture. Turn into a buttered 2-quart casserole., and sprinkle with remaining cheese. Bake in 375 degree oven for 20 to 25 minutes or until browned. Makes about 6 servings.

Ingredients. Oops, I forgot to include the grated Gruyere cheese, which is a type of Swiss cheese. The ground beef was a bit more than 1-1/2 pounds, so I estimated and cut a portion off, wrapped it in foil, and froze for a future hamburger.

 

The most onerous task in this recipe involves the spinach. Frozen spinach will defrost in the refrigerator overnight, but can also be defrosted in the microwave. Here are the two packages of defrosted spinach in a dishtowel-lined colander.
Wrap the towel around the spinach and wring out the excess moisture. Do this in the sink! (I cleaned the towel by rinsing thoroughly and then hanging it out to dry. Then it will be laundered with other towels, both kitchen and bath.)
The recipe called for a large onion, but this average-sized onion worked fine.
Doesn’t have to be chopped finely–this worked.
Sautee the onions briefly until wilted and a bit translucent.
While the meat is cooking, make your sour cream mixture. Here is the Gruyere cheese I mentioned, which they have at Aldi. Gruyere has a delicious nutty flavor, but if they don’t have it at your store, try a mixture of grated Italian cheeses.
Mixing the cheese into the sour cream and egg.
Mixing the sliced mushrooms into the meat mixture. The mushrooms add a nice texture contrast in this casserole.
The spinach mixed thoroughly into the meat/mushroom mixture.
Adding the sour cream mixture to the meat. (The heat is off.)
I turned the mixture into a buttered Le Creuset casserole dish I have, just for the fun of it, but you can use a 2-quart Pyrex (8 X 8″) casserole dish.
This dish can be prepared in advance, and I let it sit for about 20 minutes while I prepared other things for dinner. Meanwhile, I preheated the oven to 375 degrees. I sprinkled the casserole with the remaining cheese and some ground pepper before placing in the oven for baking.
While the casserole was in the oven, I rinsed these “heirloom” tomatoes purchased from Aldi. They were delicious–very full flavored.
I also peeled a chunk of carrot to make a simple garnish.
Cut grooves into the sides.
Slice to make carrot “leaves.”
Set aside for garnish.
Out of the oven, and garnished with some fresh oregano. The oregano adds a nice touch and is easy to grow.
I serve a lot of meals in bowls, lately. Everything looks so appetizing! The pink bottle is an Elderflower and Rose Lemonade from Aldi. So good. Then we had sugar-free chocolate pudding for dessert.

Making notes: This was really tasty, and the leftovers were so good, too! (I could see this for breakfast with an egg.) The herbal flavor was good, but a little timid. Next time, I will use a bit more of both herbs. Hope you enjoy! Fran

The Big Cheese Thing

Jim and I have been on the low-carb route for more than a year now, and it has been smooth going except for the temptations of chocolate bars, and an occasional yearning for something salty and cheesy, like cheese curls. Sometimes you just want something to nosh on while you watch the news, and need comfort. This recipe for The Big Cheese Thing has come to our rescue!

The original recipe was called Keto Cheesy Bread, but, to me, any resemblance to bread is purely in the mind of the beholder. So I have called it The Big Cheese Thing, and that’s what it is. A batter of shredded cheese and egg is mixed, spread on a parchment-covered baking sheet and baked until golden brown. Mulling over the recipe, it occurred to me that if I used so-called taco cheese, sliced the cheesy thing into fingers, and served it with a good salsa, that it would be a reasonable facsimile of chips and salsa. And it is! Here is the recipe:

The Big Cheese Thing

1-1/2 cups finely shredded “taco-style” cheese
1 egg, beaten

Preheat oven to 375 degrees, and line a baking sheet with parchment paper. Mix the cheese with the beaten egg, and spread out onto the parchment paper to a depth of about 1/4″. Bake for 20 minutes, or until the cheesy thing is golden brown. Cool before slicing and serving with salsa.

Ingredients. The finely shredded cheese has taco seasoning included. I really recommend using the parchment paper–not sure what would happen if you used foil, but it might not be pretty.
Beat the egg before adding it to the measured cheese.
Adding the egg to the cheese.
Mix the egg and cheese thoroughly–it will take at least a minute.
Pat out into a rectangle, about 1/4″ thick.
The Big Cheese Thing in all its glory. Hold yourself back!
While the Big Cheese Thing cools off, bring out your salsa. Commercial salsas vary in quality–this one from the Frontera Grill is excellent and fresh tasting. It can be found at Aldi.
The Cheese Thing tastes best when cooled–the edges are crispier and the cheese flavor is more pronounced. I have sprinkled the slices with Tajin Classic Seasoning, a tart mixture of chili peppers, salt, and dehydrated lime juice. It’s as tongue-tingling as it sounds!
Dip in!

 

Yum.

Making notes: The original recipe called for one cup of mozzarella cheese and 1/2 cup shredded parmesan cheese, garlic powder and a pinch of Italian seasoning. I formed the mixture into a circle, and it did look a bit like a pizza, if you squinted, and was also delicious. So you could go in a number of different directions with the recipe. Hope you enjoy! Fran

Springtime Salad with Sugar Snap Peas

I’ve mentioned that Jim and I eat “low carb,” and have both benefited from it–we’ve lost weight, and Jim is controlling his diabetes. Here’s a low carb meal we had last night–I hope to show that eating low carb isn’t really a “diet,”–certainly not something that requires deprivation and hunger–and is just a delicious, healthy way to eat.

So last night we had a roast chicken and this Springtime Salad. I love sugar snap peas, and when I saw the original recipe in Bon Appetit magazine, I had to try it. This is its second, much altered iteration. Basically it’s a green salad with arugula, sugar snap peas and garden peas tossed in a lemon and Dijon mustard dressing. It was so good and was a perfect foil for the roast chicken. Here it is:

Springtime Salad with Sugar Snap Peas

juice of one lemon
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
kosher salt and freshly ground pepper
1 cup frozen peas
10 ounces sugar snap peas
about 4 ounces arugula or baby spinach/arugula mix
a chunk of Asiago or Parmesan cheese

Measure out the frozen peas into a small bowl, and set aside to thaw. Make the dressing: Combine lemon juice, Dijon mustard, olive oil, salt and pepper. Wash the sugar snap peas and microwave in a covered dish for three minutes, or until crisp tender. Set aside to cool. Measure out the arugula mix into a large bowl–it’s about four cups of greens, packed down. Using a vegetable peeler, shave thin curls of cheese from the cheese. Add the sugar snap peas and garden peas to the arugula. (Drain the sugar snap peas before doing this, as some liquid may have accumulated in the bowl.) Whisk the dressing and pour over the green. Toss thoroughly. The salad could be served in the bowl it was made in, but it’s nice to serve it on a pretty platter. Then, top with the cheese shavings. Serve!

Ingredients. This salad originally called for prosciutto, but to me, the cheese fulfilled the same function of being salty and rich, and was easier to use and less expensive.

 

Have your platter or bowl ready. I found this at a thrift shop–it’s perfect for this salad.
Measure and set aside the frozen peas to defrost.
Rinse off the sugar snap peas.
Place the sugar snap peas in a bowl, and cover with a piece of paper toweling. The toweling absorbs steam given off by the peas as they cook, and can be dried and used again. I have a flat-bottomed Pyrex bowl–another thrift shop find–that I use for microwaving–it really works well to cook vegetables evenly.
The cooked sugar snap peas are crisp tender and emerald green.
A bit of a detour here to the chicken we will be having. It’s “butterflied,” and is plenty for two to three diners. It also has been pre-seasoned, though rather anemically. I will sprinkle with more salt and pepper. In it goes to the oven preheated to 375 degrees, where it will roast for one hour.
I’ve combined the dressing ingredients in a small jar. Time to make the salad!
Wait! Forgot about making the cheese curls. Just scrape across the top of the cheese chunk with a vegetable peeler. It’s fun, though some of the shavings are curlier than others.
Another detour! These are the sugarless butterscotch puddings we are having for dessert, each with their little square of chocolate. I used a box of instant pudding, and made these with low fat milk.
Combine the greens, the cooked sugar snap peas, the defrosted green peas and the dressing in a bowl–toss.
Have your platter or bowl ready. I like doing this, because we really do eat with our eyes first, and an attractive presentation can make a meal so much more appetizing.
Topped with cheese curls. It’s also good without the cheese–see what your preference is.
Here’s the chicken, straight from the oven. Reality check: Maybe they don’t have butterflied chicken at your grocery store. You could roast some chicken legs and breasts, seasoned with salt, pepper, olive oil and fresh garlic.
Dinner is served. This is when I yell to Jim, who is practicing his bass guitar, “time for dinner!” Our kitty Cocoa appears at the same time, and will get some of the roast chicken.. We will have this with some red wine, and the puddings for dessert.
Ready to eat, and garnished with a San Marzano tomato for color.

Another reality check:  Roast or baked chicken is easy, but what if you don’t want to go to the trouble of making this salad. I get it. Some days I’m up for these things, some days not. A bagged salad mix with a dressing of your choice also works well. I might sprinkle the salad with some feta cheese crumbles for more interest. Also, the original recipe called for a “knob of fresh horseradish,” to be grated over the salad. If you can find such a thing, give it a try! Hope you enjoy. Peace. Fran

Six Easy Little Ricotta Desserts

Ricotta with Honey and Almonds

I’m always on the lookout for a good low-carb dessert–something easy but good to cap off dinner. Maybe it’s pathetic, but I think having that little sweet treat can often soften the blows of life to a surprising degree!

With that in mind, “The Low-Carb Cookbook” by Fran McCullough had a suggestion for ricotta desserts that sounded good. Just serve a scoop of whole milk ricotta with a variety of add-ons–berries, a dusting of cinnamon or a handful of chocolate mini-chips–that sort of thing. So I went to the store and purchased several varieties of ricotta, some fruit, and went to work. Here is what I came up with. By the way, the portions given here may seem small, but whole milk ricotta is rich, and honey and fruit can be filling. So these small amounts provide the perfect sweet touch at the end of a meal.

Different varieties of ricotta–which was the best?

I tried three different varieties. The whole milk Frigo was moderately priced and was made with milk, and contained so-called “stabilizers” such as food starch and guar gum. They prevent the ricotta from separating and giving off liquid. The BelGioioso ricotta contained whey, cream and milk, and contained no stabilizers. It was significantly more expensive than the other brands.

The part skim milk ricotta on the right was a bit grainy and the flavor was just okay–probably not what you would want for a dessert. The Frigo whole milk tasted better, and I give it a thumbs up. It was economical, but fresh and good tasting. But I was really surprised by the BelGioioso ricotta. It was news to me that ricotta could be so good: very creamy with a fresh tang. For our desserts, though, I found that richer is not always better, and you will see that I sometimes use the plainer Frigo.

The quantities given are for one dessert, but the amounts can be increased.

Seeing the difference between the ricottas. The BelGioioso is on the right–it doesn’t use stabilizers so a little liquid has separated out. But I didn’t find this to be a problem.
Honeybear reporting for duty! For the Ricotta with Honey and Almonds (see photo above), the quantities of ingredients are small and I used a teacup to mix them. I mixed about one tablespoon of sliced almonds with two teaspoons of honey. Microwaved for 20 seconds. Using a 1/4 ice cream scoop, measure out a scoop of ricotta into a small bowl. Pour the warm honey and nuts over the ricotta and serve.

Ricotta with Honey and Almonds is so good–creamy, sweet and crunchy all at the same time. This may be the only ricotta dessert you need or want. I used the Frigo ricotta–the richer ricotta might have been too much of a good thing here.

You can actually serve this dessert right in the teacup! Heat up the honey and nuts, and scoop in the ricotta.
Next up: ricotta served with a strawberry (or two) and grated chocolate.
Scoop a 1/4 cup ricotta onto a small plate. Add a nice juicy strawberry and grate your choice of chocolate over all. I used milk chocolate here, but I think dark chocolate would make more of an impact.
Chocolate Ricotta Pudding: In a small bowl, using a fork, mix 1/4 cup ricotta, 1 teaspoon unsweetened cocoa powder, a splash of vanilla and a pinch of stevia powder. Stevia is very sweet, so you only need a small amount–barely an 1/8 teaspoon.
It only takes about a minute of mixing to create a creamy chocolate pudding. This has a very light chocolate flavor. I grated a bit more chocolate from my chocolate bar into  it.
Scoop the mixture out onto a plate, and serve. Looks like chocolate chip ice cream, but is way less sweet, and you don’t have that carton of ice cream sitting in the freezer tempting you. And, it tastes so good.
Next: Warm Pear with Ricotta and Honey. I used a medium red pear, but any kind variety would work.
Cut the pear in half, and remove the seeds with a melon baller. Then use a paring knife to remove any fibers from the core of the pear. Takes longer to say than do!
Place the pear halves in a flat-bottomed bowl. Cover with a piece of paper towel. Microwave on high for one minute. Turn the pears around, re-cover, and microwave for one more minute. (Turning the pears prevents any “hot spots,” that could lead to uneven cooking.) The pears should be perfectly cooked.
Place the warm pear half on a small plate, top with a small scoop (1 tablespoon) of ricotta and drizzle with a small amount of honey. This is where I used the richer ricotta. It was perfect–rich but not too much.
It’s fun to use pretty little plates and bowls for these desserts–make them more special.
Now we come to ricotta with plum sauce. I used two plums.
Cook and stir the cut-up plums over medium heat along with 2 to 3 tablespoons of water. Wait until the plums are cooked before adding sweetener–they may be sweet enough without it. They will cook down into a thick sauce in about 10 to 15 minutes. If they need more sweetener, add about 1/4 teaspoon of stevia. Taste and add more if necessary.
By the way, if you are concerned about using artificial sweeteners, stevia may work for you. It comes from an herb, not from a chemical company. The little bottle on the right has liquid stevia, which is actually a bit hard to measure out. The granular is easier to use. In the antique sugar container–packets of stevia!
The warm plum sauce, and a small (1 tablespoon) scoop of the rich ricotta.
Ricotta with Warm Plum Sauce and a little sprig of lemon thyme. Sometimes we have the warm plum sauce in little bowls, topped with cream. Again, depending on the plums you use, no additional sweetener may be necessary.
A little scoop (1 tablespoon) of rich ricotta served with red grapes and drizzled with honey.

Think I’ve hit my limit here! The bottom line is that ricotta works so well for desserts whether you eat low carb or not. Served with fruit, honey or whatever your imagination can conjure up, it makes a nice ending to a meal. Hope you enjoy! Peace. Fran