Diet Food Reviews
Calabro All Natural Fat Free Ricotta
By: | Aug 26, 2009
(Photo Credit: adactio)
I was browsing the aisles of my grocery store for a high-protein, high-calcium snack, when my eyes fell on Calabro All Natural Fat Free Ricotta. Curious, I picked up the package to examine it, and saw that each 1/4 cup serving had just 30 calories - 15-20 calories less than most fat-free ricotta cheese, and way fewer calories of regular ricotta (the whole milk variety can have upwards of 100 calories per 1/4 cup).
Of course I had to buy it. One thing I like about this Ricotta is that it's not watery at all. In fact, it's really light and fluffy. With a little added sugar or Splenda, it tastes absolutely fantastic. I ate it plain, but you can bet this is going into some lasagna recipes - I anticipate that it will come out delicious in addition to significantly lowering the calorie and fat content.
More Reviews on Calabro,
In addition to the 30 calories each 1/4 cup serving of Calabro All Natural Fat Free Ricotta provides, it's also fat free, and has only 24 mg of sodium (1% of the daily value), 6 grams of protein and 2 grams of sugar plus 12% of the RDA for calcium. The only ingredients are 100% skim milk and starters - nothing else that shouldn't be there.
A 16-ounce container cost me $3.99 (New York price), which I felt was really worth it for this delicious, healthy snack. Can you tell that I WILL be buying this again.
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See more on: Dairy
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I love ricotta! Where did you find it ? which grocery store ?
Ricotta is one of those things thats either VILE when fat free or amazing. Glad to see another amazing one!
I'll keep an eye out for this one - I've had bum luck with FF Ricotta, but this might be worth a try.
Hila - I found this at Fairway Market and Westside Market, both in New York!
Ellen I'm in Westside Market every day! And Fairway a good bit too...much prefer the atmosphere of Westside (the one on 110th) though...nice people working, and 24/7 playing 70s music!
By the way try mixing ricotta with banana and some cinnamon, then freezing.