The ricotta and sun-dried tomato cream with basil and almonds is fresh, light, and versatile, ideal as a light dressing and sauce.
Fresh and fragrant, it is quick to prepare raw.
With a velvety texture and delicate taste, it is perfect for replacing cooking cream, mayonnaise, and butter.
It gives creaminess and lightness to dishes, transforming them into balanced and tasty solutions.
Even though ricotta is a low-fat cheese, it still contains fats, so to prepare a light cream, other fats such as nuts should be used sparingly.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- as needed sun-dried tomatoes (if in oil, well-drained)
- leaves basil
- peeled almonds (a handful)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- cow's milk ricotta (quantity according to dietary plan)
Suggested Tools
- Chopper or Mixer
Preparation
If using sun-dried tomatoes in oil, drain them well.
I used frozen sun-dried tomatoes: I store them dry and without seasoning in freezer bags, so they don’t need to be drained.
Select and wash the basil leaves.
Drain them in a colander.
Gently pat them dry with kitchen paper to remove excess water.To prepare a pesto that is not too high in calories, the amount of almonds must be reduced.
Place in the mixer:
– sun-dried tomatoes;
– basil;
– almonds;
– a pinch of salt;
– a pinch of pepper;
and chop.Add the ricotta and blend until you obtain a homogeneous and velvety cream.
If it’s too thick, add a few drops of water and blend again.Your ricotta and sun-dried tomato cream with basil and almonds is ready.
With a velvety texture and delicate taste, it is perfect for replacing cooking cream, mayonnaise, and butter.
It gives creaminess and lightness to dishes, transforming them into balanced and tasty solutions:
– instead of béchamel in lasagna, cannelloni, or baked pasta;
– to cream pasta and risottos;
– dressing for pasta and rice;
– dip for raw vegetables for dips or appetizers;
– sauce for salads and potatoes;
– sauce to accompany meat, fish, and eggs;
– sauce for bruschetta, crostini, and tartines;
– sauce for crepes, flatbreads, wraps.You can turn the pasta with ricotta and sun-dried tomato cream with basil and almonds into a single dish using the ricotta quantity specified in your dietary plan.
Storage, Tips, and Variations
For a lactose-free version, you can use lactose-free ricotta.
For a vegan version, you can use plant-based ricotta or silken tofu.
For a cream with a more intense flavor, you can replace the almonds with walnuts.
Respect the combinations and portions of your dietary plan.
Be careful with cheeses and nuts: use them wisely.
You can store the ricotta cream in the refrigerator for 1–2 days in an airtight container or in a bowl covered with plastic wrap.
FAQ (Questions and Answers)
Prediabetes and Cheese
Cheeses should be consumed no more than twice a week, in small amounts, preferring fresh cheeses over aged ones.
Can I make the cream without nuts?
Yes, the result will be even lighter.
What can I substitute ricotta with?
– with low-fat plain or Greek yogurt containing only the milk’s natural sugars;
– with low-fat spreadable cheese.
