Cheesy Ratatouille Clouds
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.
20 min
6 servings
170 calories
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
Instructions
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.
Nutritional Information
Per serving: Calories 170, Fat 7 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 490 mg, Carbohydrate 19 g (Fiber 5 g, Sugars 9 g), Protein 11 g.