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2. 24 Diabetic-Friendly Holiday Dessert Recipes for Everyone

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   The recipe features fat-free cream cheese and yogurt and light dessert topping to create a low-calorie, low-carb and low-fat option. Recipe: EatingWell smrm1977/istockphoto

3. 50 Cheap and Easy Instant Pot Recipes - AOL

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   Homemade ricotta cheese is a simple and inexpensive delicacy that adds flavor and texture to all kinds of dishes. This simple method makes cheese out of just three ingredients, with a little help ...

4. The 12 Best Substitutes for Cream Cheese in Cooking and Baking

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   Ricotta can also be used as a cream cheese swap in baking—just follow the same advice above, but with a 50/50 blend of ricotta and heavy cream, rather than plain yogurt. 11. Vegan Cream Cheese

5. Ricotta - Wikipedia

   en.wikipedia.org/wiki/Ricotta

   Ricotta (Italian:) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin .

6. 5 Delicious Holiday Recipes Under 500 Calories That Won't ...

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   Nutrition (Per 2 servings): Calories: 196 Saturated Fat: 0.5 g Sodium: 150 mg Carbs: 25 g (Fiber: 4 g) Protein: 20 g. If you want a scrumptious weight-loss breakfast without excess carbs and sugar ...

7. 10 Best Low-Fat Cheeses For Weight Loss - AOL

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   In a 1/2-cup serving, you get 10 grams of fat and only 6 grams of saturated fat, so it's considered a low-fat cheese. RELATED: The 4 Healthiest Frozen Mac&Cheeses—and 6 To Avoid 9.

8. 'Nothing better than meat, cheese and noodle layers.' What is ...

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   32 ounces fat-free ricotta. 1 egg. 1 lpound part skim mozzarella cheese. ½ cup grated parmesan. 3 medium zucchini. 3 medium yellow squash. Instructions: Step 1: Mix the ricotta cheese with 1 ...

9. Ricotta forte - Wikipedia

   en.wikipedia.org/wiki/Ricotta_forte

   Ricotta forte (lit. ' strong ricotta ') is a very traditional soft cheese of Basilicata and Apulia, in southeastern Italy.It is creamy, spicy and slightly bitter. [1]Its preparation is similar to the Greek cheese called "kopanisti": [2] the milk is fermented by bacteria and yeast which contribute to the spicy taste and to the very intense aroma.