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CATEGORY CUISINE TAG YIELD
Dairy Import, New, Text 12 Servings

INGREDIENTS

2 c Sugar
1 1/2 c Water
2 T Fresh Lemon Juice
3/4 c Golden Raisins
1 T Grated Lemon Zest
3/4 c Water Or White Wine
1 1/2 lb Whole Milk Ricotta
1/2 lb Light Cream Cheese <<Or>>
1/2 lb Fresh Goat Cheese
1 lb Kataifi, Shredded Filo
1 c Butter, 2 Sticks melted

INSTRUCTIONS

Add the sugar, water and lemon juice to a saucepan and bring to a
boil. Reduce heat and simmer for 10 minutes, washing down any sugar
crystals on sides of pan with a brush dipped in cold water. Set syrup
aside to cool.  In a separate small saucepan, warm the raisins and
lemon zest in the  water or wine and allow to sit for a few minutes for
raisins to  plump. Drain and coarsely chop raisins and set aside.
Reserve liquid.  Drain the ricotta of any excess liquid and beat it
together with the  cream cheese. Stir in raisins. Mixture should be
soft and easily  spreadable. If not, beat in some of raisin poaching
liquid.  Remove kataifi from box and loosen shreds in a large bowl.
Toss  shreds with melted butter to coat. Arrange half of the coated
shreds  in the bottom of a 9 x13 baking dish or pan and top with cheese
mixture. Place remaining kataifi evenly over top pressing them  lightly
into cheese mixture. Bake covered with foil in a pre-heated  350 degree
oven for 30 minutes. Uncover and bake for another 30  minutes or until
kataifi is crisp and golden. Serve warm or at room  temperature
drizzled with lemon syrup.  Yield: 12-16 servings  Copyright, 1996, TV
FOOD NETWORK, G.P., All Rights Reserved Posted to  MC-Recipe Digest V1
#332  Recipe by: COOKING RIGHT SHOW #CR9681  From: Bill Spalding
<billspa@icanect.net>  Date: Sun, 8 Dec 1996 04:29:39 -0500 (EST)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 440
Calories From Fat: 226
Total Fat: 25.5g
Cholesterol: 73.2mg
Sodium: 172.7mg
Potassium: 177.3mg
Carbohydrates: 43.7g
Fiber: <1g
Sugar: 38.9g
Protein: 11g


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