Bariatric Ricotta Bake
This high-protein Ricotta Bake is a comforting, soft-food dish perfect for recovery or light meals, packed with flavor while remaining gentle on the stomach.
Ingredients
Base
- 1 cup whole-milk ricotta cheese Use whole-milk for richer texture; part-skim works in a pinch.
- 1 large egg Adds structure without making it rubbery; can substitute with 2 egg whites.
Seasoning (optional)
- a pinch salt Optional if limiting sodium or sensitive post-op.
- a whisper garlic powder or Italian seasoning Keep it tiny to avoid overwhelming flavors.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare a small ramekin or oven-safe dish (around 6–8 oz) by lightly spraying or wiping with butter.
Mixing
- In a bowl, stir the ricotta and egg (or egg whites) until smooth with no big curds. Season with salt or garlic powder if tolerated.
Baking
- Pour the mixture into the ramekin, smoothing the top. Bake uncovered for 25–30 minutes until the edges are set and the center is soft.
Serving
- Allow it to cool for about 5 minutes. Serve slowly and enjoy.
Notes
Store in the fridge for up to 3 days, gently reheating as needed. For freezing, expect a minor change in texture.