- Portion size 6 servings
Ingredients
Method
Grease 12 mini muffin cups; sprinkle sides and bases with 2 tbsp (25 mL) of the Parmesan cheese to coat evenly. Set aside.In bowl, beat together ricotta, egg white, remaining Parmesan cheese, thyme, flour, pepper and baking powder until smooth. Press evenly into prepared muffin cups. Bake in centre of 350°F (180°C) oven until puffed and tester inserted in centre comes out clean, about 20 minutes. Let cool in pan on rack for 5 minutes.
Salad: In large bowl, whisk together vinegar, mustard, savory, salt and pepper; gradually whisk in oil. Add salad greens and chives; toss to coat. Divide among plates; top each with 2 tartlets.
Nutritional facts Per serving: about
- Sodium 212 mg
- Protein 10 g
- Calories 209.0
- Total fat 17 g
- Cholesterol 28 mg
- Saturated fat 6 g
- Total carbohydrate 5 g
%RDI
- Iron 8.0
- Folate 32.0
- Calcium 22.0
- Vitamin A 23.0
- Vitamin C 20.0
