Creamy Guacamole With Ricotta Cheese Recipes

CREAMY AVOCADO MANICOTTI

Creamy Avocado Manicotti image

I am always looking for creative ways to make vegetarian dinners a little different. I grow my own basil, and avocados are a versatile favorite, so this recipe is a fantastic way to make manicotti that's a little unusual. -Jennifer Coduto, Kent, Ohio

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 7 servings.

Number Of Ingredients 18

Ingredients

1 package (8 ounces) manicotti shells
1 small onion, finely chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 can (28 ounces) crushed tomatoes
1/2 cup minced fresh basil or 3 tablespoons dried basil
1/3 cup dry red wine or vegetable broth
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
FILLING:
1 container (15 ounces) reduced-fat ricotta cheese
1 medium ripe avocado, peeled and mashed
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded part-skim mozzarella cheese
1 medium ripe avocado, sliced, optional

Steps:

Cook manicotti according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, wine, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes, stirring occasionally., Drain manicotti. In a small bowl, combine the ricotta cheese, avocado, Parmesan cheese, salt and pepper. Stuff cheese mixture into manicotti shells. Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Arrange manicotti over sauce. Pour remaining sauce over top., Cover and bake at 350° for 35 minutes or until bubbly. Uncover; sprinkle with mozzarella cheese. Bake 10-15 minutes longer or until cheese is melted. If desired, garnish with avocado slices.

Nutrition Facts : Calories 359 calories, Fat 13g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 625mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

CREAMY GUACAMOLE

Creamy Guacamole image

This is a recipe handed to me by my Aunt Shawna. It's smooth, rich, creamy, definately not your average guacamole. Even my picky three-year-old daughter loves this. I usually eyeball ingredients when I make this, so the measurements are guesses. You can adjust to suit your taste! This guacamole is great served with tortilla chips, but I love to spread it on my sandwiches, too!

Provided by The Pantry Elf

Categories Avocado

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

3 ripe avocados (I use Hass)
1 tablespoon sour cream
1 tablespoon mayonnaise
1/4 teaspoon adobo seasoning (I use Goya all purpose seasoning)
1/4 teaspoon cumin powder
1/4 teaspoon garlic powder
1/8 teaspoon chili powder
salt and pepper

Steps:

Peel the avocados and remove the pits, reserving one for garnish, if desired, and place the flesh in a bowl.
With a fork, gently mash the avocados, leaving some small chunks.
Add remaining ingredients, mix well.
Serve in a bowl garnished with reserved pit.

CREAMY GUACAMOLE WITH RICOTTA CHEESE

Creamy Guacamole With Ricotta Cheese image

Make and share this Creamy Guacamole With Ricotta Cheese recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 10m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups avocados, peeled &, cubed
1/3 cup onion, coarsely chopped
1 cup fat-free ricotta cheese
2 tablespoons cilantro, coarsely chopped
2 tablespoons fresh lime juice
1 tablespoon jalapeno, coarsely chopped

Steps:

Position knife blade in food processor bowl; add avocado and next 6 ingredients.
Process until smooth.
Spoon into a bowl; cover and chill.
Serve with toasted tortilla wedges.

Nutrition Facts : Calories 24.5, Fat 2.1, SaturatedFat 0.3, Sodium 1.2, Carbohydrate 1.7, Fiber 1, Sugar 0.3, Protein 0.3

CREAM CHEESE GUACAMOLE

Cream Cheese Guacamole image

The cream cheese and red onion are what makes this guacamole so great. People who usually hate guacamole tell me they love it made this way. It really is quite different from the traditional way.

Provided by Brooke Bowdoin

Categories Low Protein

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 package cream cheese (room temperature)
4 avocados (cut into small pieces)
1 red onion (chopped)
garlic powder (2 teaspoons)
garlic salt (1 teaspoon)
pepper (pinch)
lemons or lime juice (tablespoon)

Steps:

Combine cream cheese and avocados, mix well.
Add red onion, garlic powder, garlic salt, lemon and pepper.
Mix together.
You can add or subtract the garlic powder and garlic salt to your liking.
I personally think it needs needs a little more salt but you can decide for yourself.

Nutrition Facts : Calories 354, Fat 32.8, SaturatedFat 11.2, Cholesterol 41.6, Sodium 121.8, Carbohydrate 14.3, Fiber 9.2, Sugar 1.7, Protein 5.7

ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE

Italian Cream Cheese and Ricotta Cheesecake image

This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.

Provided by April Caudle

Categories World Cuisine Recipes European Italian

Time 6h15m

Yield 8

Number Of Ingredients 10

Ingredients

2 (8 ounce) packages cream cheese, softened
1 (16 ounce) container ricotta cheese
1 ½ cups white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons flour
½ cup butter, melted and cooled
1 pint sour cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.

Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g

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