This might be the weirdest sounding recipe I’ve ever posted, but Ricotta Cheese & Wheaties Cookies were actually pretty good back when I tried them. And the recipe was especially handy for using up some leftover ricotta. Unfortunately I linked to the recipe without copying it down and it has disappeared from Food.com. Looks like I’ll have to come up with a new version. Stay tuned!
If you are desperately in need of a recipe that calls for ricotta cheese and wheaties, there is one from The Sneaky Chef that sounds pretty good. It might actually be the same one from Food.com.
Certain brands of ricotta tend to be really salty.
Good for you for not giving up! Ricotta is a great food and these sound good and good for you.
My family makes a good italian ricotta cheese cookie. It is just a pretty plain white cookie with frosting on top. They are actually really good, it can be a drop cookie or you can roll it out and make cut-outs with it. Kids love them. I’m not sure if they are healthier because of the ricotta, but maybe a little bit. I could dig out that recipe, because now I’m craving them and we’re having a party this weekend…..
That’s a funny combination, especially since you made those Wheaties cookies and had to use those up. I had that problem today with an avocado that was going bad. I just made guacamole last week and didn’t want to make it again. Unfortunately, I don’t know what else to do with an avocado so looks like I’ll be eating more guacamole this week. haha
These look and sound really interesting and of course, I’m interested because they are healthy. I may play around with the recipe using cottage cheese (because I have some) and Raisin Bran. But if you read my blog today, I can’t until I finish cleaning T’s bedroom. Made a small amount of progress today!
Jen, they are inventive. I really enjoy reading Missy Lapine’s recipes. I have her first book, but havne’t bought the second one yet.
Priscilla, I have never heard of that type of ricotta based gnocchi. Interesting. That recipe got great reviews. The only problem is, I don’t eat mushrooms. I like the flavor, but not the texture.
Rina, I need to bake some more chocolate chip cookies too. I’m in the mood for some of the one bowl thin and buttery ones. The ones I always go back to.
I guessed wrong – I thought you were going to use the extra ricotta in another cheesecake! You are so resourceful. Just pulled a batch of your “One Bowl Chocolate Chip Cookies” (the last one you posted) out of the oven, they are yummy and sturdy.
I have not tried ricotta cheese in cookies, but this gnudi (tender dumplings) is a great way to use up ricotta. I just used regular ricotta, not fresh. You can use any sauce you like, even plain old spaghetti sauce. The gnudi is what is special. The four star rating is well deserved.
Oh well, good effort! They look like they taste good. Very inventive!