Ricotta Souffle Pie Recipes

RICOTTA SOUFFLE PIE

Steps:

• Arrange oven rack on lowest rack.
• Place a cookie sheet on rack.
• Heat oven to 425 degrees.
• Start to prepare Stouffer's frozen spinach souffle according to package directions for the microwave except microwave only 5 minutes, until edges begin to puff and center is defrosted.
• Combine souffle, ricotta, Parmesan, garlic, nutmeg, salt, and pepper in large bowl until well mixed.
• Pour into pie shell, spreading top evenly with a rubber spatula.
• Place pie on the cookie sheet and bake 32-24 minutes until crust is brown and filling is puffed (center may not puff, but that's okay).

SPINACH SOUFFLE' RICOTTA PIE

Steps:

• 1. Preheat the oven to 425 degrees F.
• 2. In a large bowl, combine thawed spinach souffle, ricotta cheese, parmesan cheese, nutmeg, pepper and garlic. Mix well and then spoon into the pie shell, spreading top evenly.
• 3. Place pie shell on a baking sheet and bake in a preheated oven for 30 minutes. Let the pie stand 10 minutes before serving. Serve warm.

RICOTTA SOUFFLéS WITH BLACKBERRY COMPOTE

Steps:

• Whisk 3/4 cup sugar, cornstarch, and flour in large bowl. Add egg yolks and lemon peel; whisk to blend.
• Bring milk just to simmer in small saucepan over medium-high heat. Gradually whisk hot milk into yolk mixture. Return mixture to same saucepan and bring to boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly (pastry cream will be thick). Spread pastry cream out to 1/3-inch thickness on small rimmed baking sheet. Cover completely with plastic wrap. Cool to room temperature. Transfer pastry cream to medium bowl. Whisk in ricotta. Cover and chill until cold, about 1 hour.
• Bring blackberries, vermouth, lemon juice, and 1/4 cup sugar to boil in small saucepan, crushing some berries and stirring to dissolve sugar. Reduce heat to medium-low; simmer until mixture thickens and measures 1 cup, about 8 minutes. Transfer blackberry compote to small bowl, cover with plastic wrap, and chill.
• Butter six 1/2-cup ramekins; coat with sugar, tapping out any excess. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in remaining 6 tablespoons sugar; continue beating until stiff but not dry. Fold egg whites into ricotta mixture. Spoon batter into ramekins; smooth tops. Run thumb 1/4 inch deep around inside edge of each soufflé dish to wipe clean. do ahead Can be made 4 hours ahead. Cover and chill.
• Preheat oven to 350°F. Bake soufflés until puffed and golden at edges, about 28 minutes (about 32 minutes if chilled). Serve immediately with blackberry compote.

LEMON VANILLA RICOTTA SOUFFLE - SOUTH BEACH PHASE 1

Steps:

• Preheat oven to 375°F.
• Lightly coat 4 (4 ounce) ramekins with cooking spray.
• In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.
• In another small bowl with an electric mixer at high speed, beat egg whites until soft peaks form; approximately 2-3 minutes. Gradually add remaining 2 TBSP sugar substitute and continue to beat until stiff peaks form.
• Gently fold egg whites into ricotta mixture; just until combined.
• Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
• Serve immediately.