Ricotta Tart

I bought whole-milk fresh ricotta cheese on a whim because I had seen it used in low-carb and ketogenic diet recipes, but didn’t have a particular plan for it. With busy summer days it sat in the fridge, unopened, until finally I decided it was now or never. I knew Nora would eat just a small amount of ricotta at a time in a recipe, so I went looking for a way that all of us could enjoy it.

Raspberry-Pancetta Ricotta Tart

I found another great recipe from David Lebovitz: Herbed Ricotta Tart. Fabulous recipe for half of the ricotta. The adults at the table were satisfied, to say the least.

For Nora, I modified the ricotta mixture in his recipe just a bit by using all heavy cream instead of the whole milk, omitted the crust, and added some other fillings to make it Nora-friendly. Here we have Raspberry-Pancetta Ricotta Tart. The basic tart filling can be supplemented with whatever your kid will enjoy! The ratio is 2.12:1 and ~150 calories, so there is room to supplement a meal with Flacker and butter or other fat to reach the appropriate meal ratio.

Nutrition information for 1 serving of Raspberry-Pancetta Ricotta Tart. Analysis from www.caloriecount.com

Raspberry-Pancetta Ricotta Tart

50 g egg (1 large)
240 g (1 cup) Organic Valley Heavy Cream
213 g Galbani Ricotta Fresca
60 g pancetta
30 g raspberries

Combine the egg, cream and ricotta. Measure 50 g into a tart dish, or other small baking dish. Drop in pieces of raspberry. Break up the pancetta into smaller bits and drop into mixture. You want them near the top so they get a little crisp in the oven.

Bake at 400º F for 10-15 minutes, until the top is brown. It will be bubbly, so give it a few minutes to cool and solidify before serving.

You can also subtract 0.19 g of fiber for net carb calculations (is dropped from label when it gets that small).

1 recipe makes 10 servings. 10 servings is a lot, but the filling keeps in the refrigerator for about 1 week. The rest of the family can also enjoy this recipe–I did–twice!

As always, re-calcualte the recipe for yourself if you are using different brands. It’s one thing that I find very time consuming and frustrating about the diet–looking for or manually entering the nutrition information into the recipe analyzer tool that I use. But it’s absolutely necessary. These recipes and nutritional information are intended only as a guide.

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About Christy Anderson Brekken

In no particular order... Instructor and Researcher, Department of Applied Economics, Oregon State University. Educational background: University of MN Law School, 2005. MS in Ag and Resource Economics, Oregon State University, 2011. Teaches: Agricultural Law, Environmental Law. Mother: brilliant 9 year old boy; brilliant 6 year old girl with benign myoclonic epilepsy on a modified ketogenic diet therapy. Married to: Ted Brekken, OSU Department of Electrical Engineering. Ride: Xtra-cycle Edgerunner with kid seat; 400-pound cargo capacity. Grew up: Devils Lake, ND. Lived in: Minneapolis/St. Paul, MN, Pohang, South Korea, Trondheim, Norway, Corvallis, OR. Interests: Cooking, knitting, eating, yoga, laughing, hiking, traveling, staying sane.

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