OMG this looks so good! I think it's SB friendly if you use the approriate reduced fat substitutions



http://www.lowcarbluxury.com/magazin...7-no4-pg4.html

wow that looks fabulous!

That looks Fabulous Moggs! It reminds me of those cheese torts with the sundried tomatoes and pesto, only with fresh ingredients!!!! Man oh man I am making this. It's already on the printer!! Thanks.:Love3:

Has anyone tried this yet?!? I've never been a big fan of Spinach...can you taste it very strongly or does it just blend with the other flavors? Just curious ...it does look good though.

I'm just getting ready to start...getting ready to do my grocery shopping, but I guess you can say i've alway been a bit of a picky eater and now I'm TRYING to broaden my tastes a little but so many of the veggies ie: zuchini give me gas any suggestions?!?

Hey MSD!! I made the ricotta pie this weekend. Tweaked it to be more SB friendly by using half the olive oil the recipe called for and used part-skim mozzarella and part-skim ricotta. It came out DEVINE!!!!!!!!
????: South Beach Diet Forums http://www.southbeachdietbulletinboard.com/kitchen/434-three-layer-savory-ricotta-pie.html

I love spinach so I may not be the best judge but one thing I can tell you is that you cook the spinach in garlic and olive oil and add parmesean cheese and mozarella, so it doesn't tastse like steamed spinach, that is for sure. The flavors that came out most to me were the tomato and garlic. The ricotta is creamy so that mellows everything out and there is parmesean in with the ricotta.

This is such a flavorful dish! I didn't have a 10" pie pan, so I used my 9" springform pan and it worked just fine. Cut down the ingredients ever so slightly to fit these dimensions. Got 8 slices out of it. Ate one with a salad. Hubby had two. Had one then asked for another!!!!!!

Now that is the sign of a good recipe! When dh isn't even on the diet and he likes it enough to ask for seconds ...... something's gotta be right with it!

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Oh, I'm so glad you tried it! If I make it, it will have to be for me only, John won't eat spinach unfortunatley.

It would be easy to make a personal pan size!!!!! You will love it!

I wonder what the true calorie count winds up to be. With cutting the fat in half? The recipe called for 4T of olive oil i bet i only used 1 1/2

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And then that gets divided out amongst the serving sizes. Guess we could fit day the thing, but I feel pretty confident that it is not over the top. One serving was about 1/2 cup or less of the ricotta, I think. And probably one ounce of total cheese between the parm & part-skim moz. Pretty cool, huh?:Clap: