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Double Cheese Potato Tart

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By Marilyn Helton

Posted July 23rd, 2007

FabulousFoods.com Recommends: Holly Cleggs Trim & Terrific Diabetic Cooking, by Holly Clegg, (2007, American Diabetes Association)

Holly Cleggs Trim & Terrific Diabetic Cooking

Servings:	8
Author Notes:	Here is a really easy crustless tart that can be served either hot or at room temperature. Vary the seasonings to suit your taste buds. Since it can be served at room temperature, this makes perfect picnic or brown bag lunch fare.. This diabetic friendly recipe was given to us by Marilyn Helton. Click here to visit Marilyn's website, Cinnamon Hearts, for more great diabetic recipes.
Ingredients:	3-4 tablespoons unseasoned breadcrumbs 4 medium-size potatoes ( preferably Russets) 4 tablespoons 30% reduced calorie margarine 1/4 cup light whipping cream 2 large eggs 1 cup part-skim ricotta cheese 3/4 cup freshly grated Parmesan cheese 1 tablespoon chopped fresh chives 1/8 teaspoon nutmeg salt and pepper to taste
Instructions:	Preheat oven to 375°. Coat a tart pan or quiche dish with vegetable spray and coat with bread crumbs. Scrub the potatoes, pat dry & wrap in foil. Bake 45 minutes to 1 hour or until the potatoes are soft when squeezed. Cut each potato in half lengthwise, scoop out pulp and force through a coarse sieve or ricer. Add the butter and cream and beat until smooth. In a large mixing bowl, whisk the eggs and blend in the ricotta cheese. Add the Parmesan cheese, chives, nutmeg and salt and pepper to taste. Stir in the potato mixture and blend thoroughly. Carefully pour into the prepared tart pan and return to the oven. Bake for 25 to 30 minutes or until the surface is puffed and lightly browned. Per Serving: 207 Cal 7g Total Fat 23g Carbohydrate 12g Protein 80mg Cholesterol 244mg Sodium Diabetic Exchanges: 1-1/2 Bread 1-1/2 Meat 1 Fat