Round 2, 2013

PREPARED EXCLUSIVELY FOR

Female Weight Loss Regular Plan

Heather Carver

Baked Herb Ricotta with Roast Caponata

Serves: 10 | Prep time: 20 min | Cooking time: 100 min | 175 Cal per serve This is lovely for entertaining. Serve as an entre, or add crusty bread and salad to make it a light meal - but don't forget to add the calories if you are going to indulge in the extras yourself!

Ingredients
1g Olive Oil Spray 1000g Reduced Fat Ricotta 4 Medium Eggs (200g) 2 Tablespoons Flat Leaf Parsley (8g) 2 Tablespoons Chives (8g) 2 Cloves Garlic (6g) 1 Medium Red Capsicum (92g) 2 Medium Zucchini (202g) 1 Medium Eggplant (235g) 1 Punnets Cherry Tomatoes (250g) 20 Leaves Fresh Basil (5g) Nutritional Information (per serve*)

Calories
Protein Fat Total Fat Saturated Carbohydrates Sugars Sodium

175 Cal
13.4g 11.0g 6.2g 3.9g 3.9g 216.5mg 1.6g * This recipe has 10 serves.

Preparation Tips
Lightly beat eggs Finely chop parsley and chives Crush garlic Cut capsicum, zucchini and eggplant into 1.5cm pieces

Method
1. Preheat oven to 180C. Spray a 20cm x 10cm (base measurement), 6cm deep loaf tin with oil. Line with non-stick baking paper, allowing it to hang over long sides. 2. Combine ricotta, eggs, parsley, chives and garlic in a large bowl. Season with freshly ground pepper. Spoon into prepared tin, and smooth surface. Bake for 1 hour or until lightly golden. Set aside at room temperature to cool completely.

Dietary Fibre

3. Increase oven to 200C. Place capsicum and zucchini into a large baking dish. Place eggplant into a separate large baking dish. Spray vegetables with oil. Roast for 30 minutes, rearranging halfway through cooking so they cook evenly. 4. Scatter tomatoes over eggplant. Return to oven with capsicum and zucchini and cook for a further 15-20 minutes or until the tomatoes soften and all the vegetables are tender and lightly browned. Set aside at room temperature to cool.

Copyright 2013 12WBT Trading P/L This material is not to be copied, transferred or otherwise reproduced or re-purposed without express prior written permission from Michelle Bridges Online. This program is all about honesty and integrity. Please respect the terms of the site, and remember that these programs are for your personal use only.

Round 2, 2013

PREPARED EXCLUSIVELY FOR

Female Weight Loss Regular Plan

Heather Carver

5. Combine eggplant, tomatoes, capsicum and zucchini, and toss gently to combine. 6. Use overhanging paper to lift baked ricotta out of tin. Cut evenly into 10 portions, and place onto plates. Top with caponata, sprinkle with basil leaves, and season with pepper to serve.

Mish Tips
The ricotta will puff up in the oven but will deflate a little once you take it out of the oven dont worry, this is meant to happen! The baked ricotta will keep for up to 5 days in the fridge - return to room temperature to serve.

Copyright 2013 12WBT Trading P/L This material is not to be copied, transferred or otherwise reproduced or re-purposed without express prior written permission from Michelle Bridges Online. This program is all about honesty and integrity. Please respect the terms of the site, and remember that these programs are for your personal use only.