| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Main dish, Tnt, Cheese, Low-fat, Bacon | 10 | Servings | |
INGREDIENTS
| Original: | ||
| 1/2 | c | Green onions; thinly sliced |
| 6 | Slices bacon; diced | |
| 1 | Large onion; vidalia chpd | |
| 1 | Clove garlic; minced | |
| 1 | 15 oz container light | |
| Ricotta cheese | ||
| 1/2 | c | Half and half |
| 2 | tb | Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 2 | Eggs | |
| Modified: | ||
| 1/4 | c | Parsley; chopped |
| 6 | Slices bacon; diced | |
| 1 | Large onion; chopped | |
| 1 | Clove garlic; minced | |
| 8 | oz | Light [7%] Ricotta cheese |
| 8 | oz | Non-fat sour cream |
| 1/2 | c | 2% Milk |
| 3 | tb | Flour |
| 1/2 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1 | Egg | |
| 1 | Egg white |
INSTRUCTIONS
In 10" skillet, cook bacon until crisp, remove to paper towels and drain. Cook onions and garlic in bacon drippings until tender... discard drippings and drain vegetables in strainer. Combine cheese, half-and-half, flour, salt and pepper; blend until smooth. Add eggs, one at a time....blend until smooth. Reserving 3 tbsp. of bacon for garnish, stir remaining bacon and cooked vegetables into cheese mixture. Lightly grease sides of an 8 or 9" springform pan, pour batter into pan. Bake at 350F 40 mins or until center is just set. Remove to wire cooling rack....cool to room temp. Garnish with reserved bacon, serve with assorted crackers. Yield: 10 Servings. Posted to Home Hearth Food Digest V1 #18 by kneadles@esosoft.com (Carolyn (Hugs!!) Shaw) on May 20, 1997 Jim's Notes: I didn't have any green onions on hand so I used parsley for greenery and I also wanted to reduce the fat somewhat. The low-fat Ricotta, sour cream and milk looked a little thin so I increased the flour. The bacon was well done to a crisp and very well drained. I decided to add a crust. There was enough cheese-milk mixture to fill a shallow nine inch pie crust and two individual ramekins lined with dried bread crumbs. The smaller, shallower dishes still took 40 minutes to cook. These turned out really well despite the low fat substitutes. The cheesecake was rich and creamy tasting like it should be. Next time I think I'm going to double the bacon and add mushrooms. This recipe only serves 6 as a main course but could make 10 appetizers. Jim Weller, Aug. 1, 1998 Posted to MM-Recipes Digest V4 #10 by Jim.Weller@salata.com (Jim Weller) on 99
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