Low-Fat Carrot Cake
INGREDIENTS:
1 c Non-fat ricotta cheese --
Processed to make sm
1/4 c Evaporated skim milk
1 To 2 drops
(no more than this b/c it is
Potent)
2 oz Parmesana Reggiano --
Freshly grated
Freshly ground pepper to
Taste
Spray olive oil
Ground nutmeg -- dash
Liquid smoke
1 c Non-fat ricotta cheese --
Processed to make sm
1/4 c Evaporated skim milk
1 To 2 drops
(no more than this b/c it is
Potent)
2 oz Parmesana Reggiano --
Freshly grated
Freshly ground pepper to
Taste
Spray olive oil
Ground nutmeg -- dash
Liquid smoke
Take the processed ricotta & place in sauce pan that has been sprayed with olive oil lightly. Slowly heat up the cheese to just below boiling, add the liquid smoke & then the milk & Parmesan cheese. Stir until creamy & slightly thickened. Add pepper to taste. Place on top of favorite pasta. Add grated nutmeg & toss to blend with pasta.