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Gently spoon some of the cheese mixture over the bottom of the bowl, pressing down gently.
Spoon in the remaining cheese mixture and smooth over the top. Cover with plastic wrap and
refrigerate until ready to use.
To unmold: remove plastic wrap. Arrange fresh herbs or other greens over the exposed “top” of the
molded cheese, so that some will come out from the edges. Place a flat plate or server over the
bowl and invert so that the “top” becomes the “bottom”. Carefully lift up the bowl and gently remove
the plastic wrap. Serve with crackers, pita wedges, bagel chips or baguette slices.
Nutritional information per serving (2 tablespoons):
Calories 104 (73% from fat) • carb. 2g • pro. 5g • fat 9g • sat. fat 5g • chol. 16mg
• sod. 165mg • calc. 87mg • fiber 0g
Vinaigrette
Makes 1-1/2 cups
This basic vinaigrette can be easily changed by using a flavored vinegar or oil, or by
adding fresh or dried herbs. Add a touch of sugar for a little sweetness.
Insert metal blade and turn on machine. Drop garlic through feed tube and process until minced
about 5 seconds. Add vinegar, mustard, salt and pepper to work bowl. While machine is running,
pour oil through feed tube in thin stream and process until completely mixed and emulsified, about
5 to 10 seconds.
Nutritional information per serving (1 tablespoon):
Calories 81 (98% from fat) • carb. 0g • pro. 0g • fat 9g • sat. fat 1g • chol. 0mg
• sod. 43mg • calc. 1mg • fiber 0g
Creamy Ricotta Herb Dressing/Dip
This is a good light dressing for potato salad or other fresh vegetable salads. It also
makes a nice dip for fresh crudités.
Makes about 1-1/2 cups
Insert metal blade. With machine running, drop shallots and garlic (if using) through feed tube and
process to chop, 5 seconds. Scrape work bowl. Add fresh herbs; pulse to chop, 5 times. Add
ricotta, yogurt, dry mustard, salt, pepper. Process until creamy and smooth, about 20 seconds.
1 small garlic clove, peeled
1/3 cup wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup vegetable oil
(may use half olive oil)
2 shallots, peeled and halved
1 clove garlic, peeled (optional)
1/4 cup fresh flat-leaf parsley
1 tablespoon fresh tarragon leaves
1 teaspoon fresh thyme leaves
2-3 fresh basil leaves
3/4 cup part skim ricotta cheese
3/4 cup buttermilk or fat free plain yogurt
1/2 teaspoon dry mustard
1/2 teaspoon each kosher salt and freshly
ground pepper
03CU13489 DFP-3 IB REV 3/5/04 12:14 PM Page 18