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Ricotta Roulade Directions
649 kilojoules/155 calories per serving 410g (13oz) English spinach 2 tspn Dijon mustard 6 eggs, separated Salt Pepper 415g (13oz) fresh ricotta, mashed 1 bunch chives, finely chopped 1 lemon, cut into 8 wedges
1. Rinse spinach leaves thoroughly, place in a saucepan with only the water on the leaves and cook for 10 minutes. Drain, cool slightly. Chop very finely, place in a mixing bowl, add mustard and egg yolks. Season to taste with salt and pepper. Mix well.
2. Beat egg-whites until stiff, fold into spinach mixture. Line a baking sheet with greaseproof paper, top with mixture, cook in a 200 Â°c (400 Â°F) oven for 15-20 minutes.
3. Leave to cool for 3 minutes. Turn out gently onto a fresh sheet of greaseproof paper. Cover with mashed ricotta and chopped chives. Poll up gently with the help of the greaseproof paper and place in the oven for 5 minutes. Serve sliced, garnished with wedges of lemon.