Roasted Garlic-Ricotta Sauce

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Roasted Garlic-Ricotta Sauce

1/2 teaspoon extra-virgin olive oil

1/3 cup chopped roasted garlic

1/4 cup chopped roasted shallots

1/2 cup white wine

3 cups vegetable stock

3 tablespoons cornstarch mixed with 3 tablespoons

water

1/2 cup fat-free ricotta cheese

1 tablespoon plus 1 teaspoon chopped fresh basil

1 tablespoon chopped fresh oregano

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

 

Heat a medium saucepan over medium-high heat and add

the olive oil to lightly coat the bottom of the pan.

Stir in the roasted garlic and shallots and cook until

lightly browned, about 3 minutes. Pour in the wine and

cook until reduced and the pan is almost dry, about 3

to 5 minutes, to concentrate the flavors of the sauce.

Add the stock and bring to a boil. Reduce heat and

simmer for 15 minutes.

 

Mix in the cornstarch mixture and cook, stirring

constantly, until the sauce thickens and coats the

back of a spoon, about 5 minutes.

 

Place the ricotta cheese and about 1/3 cup of the

garlic mixture into a blender. With the blender on,

slowly pour in the remaining sauce through the opening

in the blender lid; the sauce will thicken.

 

Transfer the sauce back into the saucepan and stir in

the basil, oregano, salt and pepper.

 

Use the sauce immediately, or cool quickly by setting

in a bowl of ice and water. Store in an airtight

container for up to 1 week in the refrigerator or

freeze for about 1 month.

 

Makes 3 cups

 

Nutritional information (per 1/4 cup): 60 calories,

1.5 grams fat, 0.5 grams saturated fat, 5 mg of

cholesterol, 140 mg sodium, 7 grams carbohydrate, 0

grams fiber, 2 grams protein

 

 

Author: Cary Neff, Miraval Spa

Source: Oprah - From the show Balance Your Energy,

Balance Your Life

Formatted by Chupa Babi: 11.01.07

 

This sauce is a great alternative to the classic

Alfredo sauce. Try it and you'll see that

great-tasting food doesn't necessarily mean high fat

and calories!

 

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