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Sargento Light Ricotta Cheese
By: Lizabeth Burnett | Nov 29, 2007
This review was done by Lizabeth Burnett. Liz has a passion for cooking healthy foods which started out of a desire to lose weight. "Not wanting to turn to a cabbage soup and bean sprout diet, I started shopping and cooking more mindfully which helped me lose 50 pounds over the last three years. Aside from cooking, I'm currently studying to become a dental assistant and I work at the local library."
The texture of Ricotta cheese is probably its most important aspect, and Sargento nails it with this. It’s thick and creamy - not much different from the original, and hard to tell that it's not made with whole milk. It still has that slightly grainy ricotta signature texture, and they managed not to make it too dry which is like the kiss of death for Ricotta cheese. The taste is mild and slightly tangy, and baked into manicotti, it retained all of the goodness - no separation or curdling occurred. One serving of Sargento Light Ricotta Cheese, 1/4 cup, contains 60 calories 2.5 grams of fat (4% of the RDA), 1.5 grams of saturated fat (8% of the RDA), low sodium (55 milligrams), 5 grams of protein and 3 grams of total carbohydrates. Now, 1/4 cup might not seem like a lot of cheese, but the nutrition facts are better than most, and the flavor is wonderful. A 15 ounce container costs a little less than $2.00 which is quite reasonable and I highly recommend this - lasagna anyone? Taste:
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Cheese, which is typically made with whole milk, or even cream, is naturally high in fat, and most attempts to lower the fat content result in watery, rubbery, bland mess that's not nearly as impressive as the original. However, I must say, I was very impressed with Sargento Light Ricotta Cheese.
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Gertrude said:
I highly recommend this ricotta cheese. It tastes marveolous.