Foods, Uncategorized

Easter Pie


Easter Pie



3/4 cup powdered sugar, plus extra for garnish

3 large eggs

2 teaspoons pure vanilla extract

1 tablespoon orange zest

1 (15-ounce) container whole milk ricotta cheese

1/2 cup cooked short-grained rice

1/3 cup toasted pine nuts

6 sheets fresh phyllo sheets or frozen, thawed

3/4 stick (3 ounces) unsalted butter, melted




Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.


Preheat the oven to 375 degrees F.


Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.


Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.


Health and Wellness Associates






Ricotta Carnival Fritters


Ricotta Carnival Fritters

Who doesn’t remember going to the carnival and drooling over the intoxicating smell of Elephant Ears or Fried Dough? You couldn’t help but follow your nose only to see them being made and then laid out in front of you blanketed with an addicting glow of white confectioners sugar and others better yet smothered in tempting toppings from jams to fudge! We’re talkin’ real American comfort food here! And don’t get me started about how coming from an Italian family these fritters also taste like Zeppole another fried dough delicacy of a comfort confection!


  • 2 cups canola oil
  • 1 cup soy flour, recommend: Arrowhead Mills brand
  • ½ cup sugar substitute, recommend: Splenda brand
  • 1 tablespoon baking powder
  • 1 cup whole milk ricotta cheese
  • 3 large eggs
  • SPECIAL EQUIPMENT: Portable deep-fryer recommended, sheet pan with paper towels.


  1. Fill and preheat a portable deep fryer to 350* F or place a heavy pot over medium-high heat with at least an inch of vegetable oil. Heat the oil to 350* F; it is important to monitor and maintain the temperature, or the fritters will burn before the inside is cooked. (Never overfill the fryer or pot with oil. You must leave room for it to bubble up when the fritters are added)
  2. In a medium bowl, combine the soy flour, *all but 1 tablespoon of the sugar substitute and the baking powder. (*1 tablespoon sugar substitute is reserved for dusting the cooked fritters)
  3. Next add the ricotta and eggs and mix well with a rubber spatula.
  4. Using 2 regular tablespoons and working quickly carefully drop scant tablespoons of the batter into the hot oil using one spoon to scrape the batter off the other. Stop putting more into the oil when the first ones start to brown. Once they are a dark golden brown on the bottom side use a slotted metal spoon to turn each fritter over and continue to cook until dark golden brown on that side. Remove with the slotted spoon and drain on the paper lined sheet pan. Repeat process for remaining batter.
  5. While hot, sprinkle the fritters with the reserved sugar substitute and serve. Fritters may also be served cold the same day, but do not refrigerate.

Try filling these fritters with fresh whipped cream (made without sugar, of course) to make little cream puffs! Or stuff them with just a tad of sugar free all natural jelly for delightfully decadent mini jelly donut!!! You may use low fat ricotta cheese to reduce the fats in this recipe and even egg beaters may replace fresh eggs to reduce cholesterol. Also the sugar substitute may be reduced by half if you desire.