Ingredients

Serves 4-6

Ricotta Tarts (diabetic-friendly)
12 slices wholemeal bread
400g low fat ricotta cheese
Large handful fresh spinach (washed well and shredded finely)
4 spring onions, chopped finely
Large pinch of nutmeg
Black pepper
2 egg whites
¼ cup parmesan cheese, freshly grated

Baked Ricotta
1 large red capsicum, quartered and deseeded
500g low-fat ricotta cheese
1 egg white
½ cup good quality pesto
Black pepper

Method

Ricotta Tarts (diabetic-friendly)
Preheat the oven to 180°C.  Lightly grease a 12 hole muffin pan with olive oil spray.


Cut the crusts off the bread and roll out thinly with a heavy rolling pin.  Press firmly into the muffin pans.  Cook for 5 minutes.

Combine the remaining ingredients (except the parmesan cheese).  Spoon the filling into the cases, sprinkle with cheese and bake for 10-15 minutes or until firm and golden.

Baked Ricotta

Preheat the oven to 180°C.  Lightly grease a 12 hole (or 24 hole mini) muffin pan with olive oil spray.

Cook the capsicum, skin side up under a hot grill until the skin blackens and blisters.  Remove to a glass bowl and cover with plastic wrap.  When cool enough to handle, remove skin and cut into 1 cm strips.

Mix the ricotta, egg white and black pepper until well combined.

Lay two strips of capsicum across the bottom of the muffin in a criss-cross pattern.  Top with a small spoonful of pesto.  Add enough ricotta mixture to fill muffin pan.  Bake 15-20 minutes (10-15 for minis) or until firm and golden.  Cool slightly and then remove from pans.

Serve larger ones for breakfast with wholegrain bread and small ones on their own as a finger food.