I made up this recipe for my daughter who is gluten-free. She just loves it for breakfast. It's great with fruit for brunch or with whipped cream for a protein-packed dessert. Can be served warm or cold.
I didn’t need a full 9x13 pan so I made half the recipe, baking it in a 9 inch pie pan. I used three eggs and baked it for 60 minutes. This is an incredibly easy recipe if you are looking for a recipe that is quick to put together. It’s simple and light, and wonderful served with a fruit topping.
Read MoreI left out the cinnamon & added the zest from one orange, together with 1/4 C. mini-chocolate morsels. I used 1/3 C. Truvia instead of a cup of sugar. The problem I had was all the liquid in the bottom of the dish after the pie was cooked (and I used lowfat ricotta cheese). Next time I will let the ricotta drain over cheesecloth over night to see if this makes a difference.
Read More I didn’t need a full 9x13 pan so I made half the recipe, baking it in a 9 inch pie pan. I used three eggs and baked it for 60 minutes. This is an incredibly easy recipe if you are looking for a recipe that is quick to put together. It’s simple and light, and wonderful served with a fruit topping.
I also cut this recipe in half as there is just the two of us now. Very quick and easy. I reduced some raspberries and added to a simple syrup and top this 'pie' with it.
I left out the cinnamon & added the zest from one orange, together with 1/4 C. mini-chocolate morsels. I used 1/3 C. Truvia instead of a cup of sugar. The problem I had was all the liquid in the bottom of the dish after the pie was cooked (and I used lowfat ricotta cheese). Next time I will let the ricotta drain over cheesecloth over night to see if this makes a difference.
Even though it wasn't what I intended or expected, it was delicious. Super easy to put together. It was not the consistency of Italian Ricotta Pie, more like a Flan. VERY moist, almost wet. I added zest of an orange. I think for next time I'll halve the cinnamon and try to find a way to make it less moist. Nice high protein, sweet treat!!
This was okay. The consistency wasn't very smooth and a bit grainy. Tastes similar to a flan, but you can taste the ricotta.
I was looking for something to use up some ricotta cheese, and this looked good. I scaled it down to 5 servings, which used 2 eggs. My 15oz container of cheese was about 3/4 full. I would cut back on the sugar just a bit the next time; if I want sweet, I'd rather have it from a fruit topping. I used a 1.5 qt rectangular casserole dish. Also, several reviewers mentioned the texture was smooth like a flan (from using a mixer?). I wanted a grainy texture, so I mixed it by hand for about a minute, and it came out the way I wanted it. I took it out of the oven after about 50 min as the sides were starting to brown. Having it warm is not the best, but I was anxious to try it. I did omit the cinnamon and did not miss the crust at all. I'm sure it will be better after being refrigerated. Thanks for this very good recipe!
