1 Using whatever method you prefer, cook carrots until done but not mushy. (You can put carrots in a pie plate, cover with plastic wrap, and cook at 100% power for 6-7 minutes.).
2 Process ricotta in a food processor until smooth. Add cooked carrots and remaining ingredients. Process until smooth.
3 Divide mixture evenly into four ramekins or custard cups. Cook in the microwave, uncovered, at 50% power for 6 minutes. (If you have a lower-wattage oven, cook at 100% for 8 minutes.).
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