Tonight I dished out 1/4 of ricotta cheese. Even in my smallest dish it looked lost sitting there. Pre surgery that would not have filled my tooth. I looked at it and thought to myself that no way is this going to be enough for me. You know what? I think it was too much.

I love the sleeve.

I ate ricotta cheese during the mushy stage. I didn't think it was all that good. It didn't have much flavor. What did I do wrong. I mixed it with an egg, and parm. cheese and baked it. The flavor mainly came from the sauce I put over the top.

Now did I read on here that mixing it with cocoa powder is good?

I ate ricotta cheese during the mushy stage. I didn't think it was all that good. It didn't have much flavor. What did I do wrong. I mixed it with an egg, and parm. cheese and baked it. The flavor mainly came from the sauce I put over the top.

Now did I read on here that mixing it with cocoa powder is good?

That is what I thought when I read it -- I always thought ricotta had no flavor ... however, I'd decided everyone was saying it was so yummy that perhaps I'd have to give it a try after my surgery and I'm on mushies or solids ... so if there is a trick to giving it flavor, please share.

Sweetened ricotta cheese is what the inside of cannoli desserts are made of. To bump the protein value, you can use ricotta and mix it into tomato soup or tomato sauce.