I start my puréed stage tomorrow, and made the ricotta bake tonight. I tasted it... It's goooooooood. Really good.

Like... I'm not a great cook but the recipe was really easy to follow...and it came out really good.

Few things I noticed (and if anyone has ideas on how to improve this I'm all ears)...

I think I burned the cheese, but it still came out tasting good. The recipe is amazing and really easy to do. Here's a link to the recipe I followed (scroll down on the page):

http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html

The mozzarella cheese topping wasn't sticking to the base, but I wonder if I might have used too large a pan thus the under-spread was too thin? I'm going to see if it's better after being refrigerated and then re-heated.

I used low-fat mozzarella cheese and low fat ricotta, but I'd be interested to figure out the nutritional info (do I just combine the totals on the ingredients?)

The ricotta base breaks apart really easily, which is probably why this is allowed during the purée stage...

For those trying this the first time, if you are nervous at all, just eat really small bites and chew the pants off it and you'll enjoy it as much as I did.

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If you burned the cheese on top, next time you make it, cover it with foil until the last 5-10 minutes of baking. I haven't tried it but it looks wonderful.

So far as nutritional information goes, I use MyFitnessPal and put all the ingredients into the recipe builder section. That should give you a pretty good idea of what you are working with.

Edited July 19, 201610 yr by Caribear

I started regular foods on Friday and made my second round of this last night. It's a tasty 2 oz meal I am enjoying once a day.

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I tried the ricotta bake the same time as you, a day before starting soft foods. My only gripe was the mozzarella topping was very chewy and it made me stuffed and uncomfortable so I told myself if I do it next time, instead of making it a topping, I'm going to mix it in.

Edited July 19, 201610 yr by Kaze

I made it yesterday and it's delicious but it really doesn't agree with me.

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