May 2008 Archives

Most people when ask about Ricotta would stumble to describe it other than "it's a cheese, right?" And exposure to Ricotta for most has through cheesecakes or classic lasagna recipes.

Actually, Ricotta is a by-product of cheese manufacturing. Ricotta is the is uncooked and unripened curd, which is undrained of its whey. It is fresh (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 5% fat. In this form, it is somewhat similar in texture to some cottage cheese though much lighter. Like many fresh cheeses, it is highly perishable.

I ran across this article in The New York Times that must be shared for it's photos and ideas. Read the article, spend a little time poking around AllRecipes.com, RecipeZaar.com, About.com and try a few new dishes on your family. Ricotta is cheap, nutritious and low in fat. Enjoy!

Popcorn consumers have about a 250 percent higher intake of whole grains and a 22 percent higher intake of fiber than people who do not eat popcorn, according to an article in the 2008 May issue of the Journal of the American Dietetic Association (JADA). The research, funded by ConAgra Foods, Inc., and led by The Center for Human Nutrition, comes as the low-carb diet fad fades and consumers look for foods high in whole grains and fiber, which are important components of the government's most recent Dietary Guidelines for Americans.

Popcorn eaters averaged 2.5 servings of whole grains and 18.1 grams of dietary fiber a day . . .

Read more: Dietary Benefits in the Bag for Popcorn Consumers