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Ricotta and Rhubarb Ramekins

Low Carbohydrate Recipe

Ricotta and Rhubarb Ramekins is great with spring rhubarb and can be served with fresh berries in the summer. A ramikin is a cheese preparation made with eggs and bread crumbs baked and served in individual dishes.

Ramekin for Ricotta and Rhubarb Ramekins


1/2 cup whipping cream
1 vanilla bean, split
1/2 pound ricotta cheese
1 teaspoon pure vanilla extract
2 egg yolks
1/4 cup liquid sweetener
Pinch of sea salt
1/2 cup whipping cream
1/2 pound fresh young rhubarb with pink stems
2 tablespoons water
1/3 cup sweetener

Recipe Directions

Combine the first 1/2 cup of whipping cream and the vanilla bean in a small pot. Bring to a simmer, then remove from the heat and cool completely. Scrape the seeds from the vanilla bean and add to the cream. Discard the bean.

In a food processor, puree the ricotta cheese and vanilla until smooth. With the motor running, pour in the vanilla cream. Transfer to a bowl.

Riotta Cheese Beat the egg yolks, sugar and salt until thick and lemon colored. Fold into the ricotta mixture. Beat the cream into soft peaks and fold into the ricotta mixture. Pour into six 6 ounce ramekins and freeze.

For the rhubarb compote, trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch pieces. Place in a non-corrodible saucepan with the water. Cover and set over low heat. Stew gently for 30 to 45 minutes until soft. Cool slightly. The rhubarb can be cooked a few days in advance.

To serve, remove the half-frozen ricotta from the freezer and place in the fridge an hour before serving. Gently re-warm the compote and spoon on top of each half-frozen ricotta. Serve immediately.

Nutrition Information

Recipe makes 6 servings
Carbohydrates: >5,5
Total Carbohydrates: 33

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