Cheesy Ratatouille Clouds
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Our favourite little chef, Remy the rat, will be blown away by this presentation. Cottage cheese is whipped until it’s as airy as a cloud and then topped with Ratatouille. This recipe is a fun and elegant (and, not to mention, protein-packed) way to serve a classic, French, veggie dish when entertaining guests. To save time, prep Ratatouille ahead of time—when it’s time to dish it up, simply re-heat it on the stovetop or in the microwave.
Ingredients
- 1 eggplant
- 1 red bell pepper
- 1 zucchini
- 2 tbsp olive oil
- 1 pkg Ratatouille Seasoning or Chicken Souvlaki Seasoning
- 1 can (14 oz/398 ml) diced tomatoes
- 1⁄2 lemon
- 2 cups 2% cottage cheese
Preparation
- Dice eggplant, pepper, and zucchini.
- Heat oil in Sauté Pan over medium heat. Stir in diced veggies, seasoning, and diced tomatoes. Cover and simmer 12 min, or until veggies are tender, stirring halfway.
- Meanwhile, zest lemon. Add zest and cottage cheese to food processor or high-speed blender. Blend about 30 sec. Stop and scrape down sides of bowl. Squeeze in 2 tsp lemon juice. Blend until smooth.
- To serve, make a few cheese smears on a large platter (these are the cheesy clouds!) and top with ratatouille.
Epicure Products Used
Nutritional Information
Per serving: Calories 170, Fat 7 g (Saturated 1.5 g, 0.1 0 g), Cholesterol 10 mg, Sodium 490 mg, Carbohydrate 19 g (Fiber 5 g, Sugars 9 g), Protein 11 g.