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Baked Goat Cheese And Ricotta Custards

Recipe By :Atkins Cookbook at http://atkinscenter.com
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
Butter for greasing the ramekins
1 cup whole milk ricotta cheese
6 ounces fresh goat cheese
3 tablespoon grated Parmesan cheese
3 tablespoon coarsely-chopped walnuts
2 tablespoon chopped fresh basil leaves
2 eggs --lightly beaten
Salt --to taste
Freshly-ground black pepper --to taste
12 large spinach leaves --stemmed, washed

Heat oven to 350 degrees. Generously butter four 5-ounce ramekins or
custard cups. Combine ricotta, goat cheese, Parmesan, walnuts, basil,
egg, salt, and pepper in a bowl and mix well.

Line each ramekin with 3 spinach leaves. Divide cheese mixture; fill
full. Bake 30 minutes. Cool 5 minutes.

To serve, run a knife around the rim of each custard. Invert onto small
plates.

This recipe yields 4 servings.

Carbohydrates: 4.5 grams
Net Carbs: 3.5 grams
Fiber: 1 grams
Protein: 21.5 grams
Fat: 25 grams
Calories: 324

Formatted for MC6 06-24-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 163 Calories; 11g Fat (62.5%
calories from fat); 12g Protein; 3g Carbohydrate; 1g Dietary Fiber;
128mg Cholesterol; 173mg Sodium. Exchanges: 1 1/2 Lean Meat; 0
Vegetable; 1 1/2 Fat.


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