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Baked Goat Cheese and Ricotta Custards Recipe


Atkins Baked Goat Cheese and Ricotta Custards
4.1g
Net Atkins Count ™
Prep Time: 0 Minutes
Style:Italian
Cook Time: 50 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

22.4g

Protein

27.8g

Fat

1.1g

Fiber

356.6kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 1 cup Ricotta Cheese (Whole Milk)
  • 6 oz Goats Cheese (Semisoft)
  • 3 tbsp Parmesan Cheese (Grated)
  • 3/16 cup, chopped English Walnuts
  • 2 tbsp Basil
  • 2 large Egg (Whole)
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 12 leaf Spinach

DIRECTIONS

This recipe is suitable for all Phases except the first two weeks of Induction due ot the nuts.

 
  1. Heat oven to 350°F. Spray cooking spray onto four 5-ounce ramekins or custard cups.
  2. Combine ricotta, goat cheese, Parmesan, walnuts, basil, egg, salt, and pepper in a bowl and mix well.
  3. Line each ramekin with 3 spinach leaves. Divide cheese mixture; fill full. Bake 30 minutes. Cool 5 minutes.
  4. To serve, run a knife around the rim of each custard. Invert onto small plates. Season with salt and pepper to taste.

Note:  Photo shown includes Atkins Pie Crust which contains gluten and is not suitable until Phase 3.  Follow link to recipe, make full recipe, rolling out just enough to fill mini muffin tins with the custard recipe above.  Prebake the crusts for 8 min then fill and bake another 30 minutes.  You will have some leftover crust - simply form into a disk and freeze for another use. 

Cooking Tip

Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.

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