Becki’s Hot Pumpkin “Cereal”

Becki's Hot Pumpkin *Cereal*

(not really cereal I suppose, more like a warm, creamy, pumpkin pie filling type thing. I eat it for breakfast most mornings in the fall and winter when I am missing oatmeal etc)

1/4 cup canned pumpkin
1 Tbs almond flour
1 Tbs half and half (or 2, depends on how thick you like it)
1 Tbs SF vanilla or maple syrup (or more, amount depends on how sweet you like it)
Dash of pumpkin pie spice or plain cinnamon

Nuke until warm, top with 1 Tbs butter.

Made with 1 Tbs half and half the counts come out to 4 net carbs and 186 calories.

**Excellent with a Tbs of chopped walnuts too. Changes the carb count to 5 net, calories 235.

Fresh Homemade Ricotta

GinnyL found this on Epicurious.com

FRESH HOMEMADE RICOTTA

When creative director Richard Ferretti came to Gourmet two and a half years ago, he brought along a recipe for homemade fresh ricotta. It is more delicate in flavor than any store-bought version and has a lovely dry curd. Some of us make it at home often because it takes just a few minutes of active time. Topped with honey (maybe some Davinci SF flavored syrup for us) and cinnamon, it’s also great for dessert.

2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice

Special equipment: large sieve, fine-mesh cheesecloth

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Makes about 2 cups.
Gourmet
April 2006

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Les found this variation.

I got curious about this and found this recipe:

Homemade Ricotta Cheese Recipe
Serves/Makes: 1 lb.

Ingredients:

3 quarts milk
2 tablespoons lemon juice
8 ounces plain unsweetened yogurt
Directions:

Place milk and lemon juice in small plastic bucket, cover and allow to sit for 36 hours - in winter outdoors is fine, in warm weather place in low part of refrigerator.

After the setting time mix in yogurt and bring mixture to a rolling boil until it clearly cuts. The easiest way to do this is in the microwave so you don’t have to worry about burning the bottom which is why I use a plastic bucket - I stick it directly in the microwave. If the mixture doesn’t cut after reaching a boil add a little more lemon juice and boil again.

Drain off the whey using a large strainer lined with cheese cloth, gauze or similar material. Pull up the corners of the cloth, tie and let the ball of cheese hang for one hour. Refrigerate. Makes over a pound of good sweet ricotta-type cheese Keeps refrigerated for about 2 days.