Recipe - Faux Ricotta (Hl)

1 pound Firm reducedfat tofu
3 tablespoon Miso, (up to 4)
1 tablespoon Olive oil

Blanch the tofu in boiling water for 2 minutes, then drain and pat dry.
Slice the tofu in 1inch slices, weight it down and let drain for 2 hours.
In a small bowl mix together the miso and olive oil. Spread the mixture on
each tofu slice, covering all the surfaces. Set the slices on a large
plate, cover with waxed paper and let sit at room temperature for at least
8 hours or overnight. Scrape off and discard the miso. Crumble and use the
"cheese" as you would regular ricotta. Store, covered and refrigerated, for
up to one week.

Yield: 2 One half cups or 9 servings

Nutritional information: 55 calories and 2.5 grams of fat

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net on 199724,,

Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHD307 Posted to MCRecipe Digest
V1 #639 by 4paws@netrax.net (ShermeyerGail) on Jun 07, 1997