Low Fat Cheese Recipes

Ingredients:

1/2 cup fine dry breadcrumbs
1 tbsp olive oil
1 1/2 tbsp all-purpose flour
1 1/2 cup 1% milk, heated
1/2 tsp ground nutmeg
salt & freshly ground black pepper, to taste
3 large eggs, lightly beaten
1 1/2 cup grated part-skim mozzarella cheese
15 oz nonfat ricotta cheese
2 oz prosciutto or lean ham -cut in 1/4-inch dice
4 tbsp freshly grated parmesan cheese
1 lb dried fettuccine

Instructions:

1. Preheat oven to 375°F. Lightly oil a 9-inch springform pan or coat it
with nonstick spray. Coat pan with 1/4 cup breadcrumbs, tapping out the
excess. Put a pot of water on to boil for cooking pasta.

2. In a large heavy saucepan, heat oil over medium heat. Add flour and
cook, whisking constantly, for 1 to 2 minutes. Add hot milk and bring to a
simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Add
nutmeg and season with salt and pepper. Transfer to a large bowl; let cool
for 5 minutes. Add eggs, mozzarella, ricotta, prosciutto (or ham) and 2
tablespoons Parmesan. Mix well.

3. Meanwhile, cook fettuccine in boiling salted water until al dents, 8 to
10 minutes. Drain and rinse well. Add to cheese mixture and mix well. (The
pasta mixture will keep, covered, in the refrigerator for up to 2 days.)

4. Spoon pasta mixture into prepared pan. In a small bowl, mix remaining
1/4 cup breadcrumbs and 2 tablespoons Parmesan. Sprinkle evenly over
timbale.

5. Bake timbale for 40 to 55 minutes, or until bubbly. Let stand for 10
minutes. Run a knife around the inside edge of the pan, remove ring and
place timbale on a platter. Cut into wedges and serve.

MAKES 8 SERVINGS.

390 calories per serving; 30 grams protein; 12 grams fat (4.3 grams
saturated fat); 42 grams carbohydrate; 605 mg sodium; 150 mg cholesterol; 0
grams fiber.

Italian Name: Timballo di Fettuccine

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 8