April's Ingredient: Ricotta

When I signed up to take April as my secret ingredient month, I was dreaming of early spring vegetables and fresh items from the garden. Obviously I am not the gardener in the familiy (that would be my husband JJ) because there is NOTHING growing in the garden right now. In fact, the garden is a soupy mess right now, thanks to one of the wettest March months on record, more suited to mud wrestling than growing anything.

So, I had to think of something else. I wanted to choose a versatile ingredient that could be used in a variety of different ways. Somehow ricotta popped in my head and I started thinking of all the possibilities...pasta, dessert, baked goods, etc. And of course, being 7 months pregnant all this thinking about food made me hungry and I had to run to the pantry for a handful of my latest craving, Frosted Mini Wheats.

A few facts about ricotta (thanks Wikipedia):

• Ricotta literally means "recooked" because it is made by reheating the whey liquid leftover from the production of other cheeses.



• It can be made from sheep, cow, goat or water buffalo milk.



• Despite is decadent texture and flavor, ricotta is a relatively low fat product, making it a favorite among dieters.

I'm excited to see what the Beauties can do with this ingredient!

Rachel