Creamy Ricotta Cake with Tomato Relish
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • Ricotta Cake
  • 1 Cup Fat Free Ricotta
  • ½ Cup reduced Fat Mozzarella
  • ¼ Parmesan Cheese
  • ¼ Egg Substitute
  • ¼ tsp Garlic Powder
  • ¼ tsp Dijon Mustard
  • ¼ tsp Salt and Pepper
  • Tomato Relish
  • 1 Cup Cherry Tomatoes
  • Fresh Basil leaves
  • 10-12 Kalamata Olives
  • ½ tsp Balsamic Vinegar
  • 1 tsp Olive Oil
  • Salt and Pepper to taste
Instructions
  1. Mix all Ingredients together.
  2. Form into 4 1 inch thick patties.
  3. Place 2-3 inches apart on parchment paper or cookie sheet sprayed with some oil mist. Patties will spread a bit so leave some space!
  4. Bake on 375* for approx 30 minutes or until golden brown.
  5. For the Relish
  6. Cut the Tomatoes in quarters.
  7. Cut Olives into slices
  8. Tear the basil leaves in small pieces.
  9. Mix in a small bowl with vinegar and olive oil.
  10. Wait to salt until last minute or relish will get very watery.
  11. Spoon ¼ of the tomato mixture of a warm ricotta cake.
  12. Enjoy!
Nutrition Information
Calories: 145
Recipe by Foodie's Diet Blog at http://foodiesdietblog.com/creamy-ricotta-cake-with-tomato-relish/