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Roasted Pepper, Sun-Dried Tomato Goat Cheese Tart



Butter for greasing the ramekins

6 ounces fresh goat cheese

2 tablespoons roasted red pepper

2 tablespoons sun-dried tomatoes

1 cup whole milk ricotta cheese

3 tablespoons grated romano cheese

3 tablespoons chopped roasted pine nuts

2 tablespoons chopped fresh thyme

2 eggs, lightly beaten

Salt and pepper to taste

1 tablespoon Benefiber®*


Heat oven 350°. Generously butter four 5-ounce ramekins or custard cups. Combine goat cheese, peppers, tomatoes, ricotta, romano, pine nuts, thyme, salt and pepper in a bowl. Dissolve Benefiber in egg. Add to cheese mixture and mix well. Divide cheese mixture; fill each ramekin full. Bake 30 minutes. Cool for 5 minutes.

Nutritional Information (per serving)

Calories 268
Protein 17g
Carbohydrate 4g
Dietary fiber 1g from food, 0.75g from Benefiber
Total fat 21g
Sat 11
Mono 8
Poly 2
Cholesterol 149mg

Yield: 4 servings

*The maximum daily intake of Benefiber for adults is 5 tablespoons, for children 7-11 years of age 2.5 tablespoons. Ask your doctor before using with children 6 and under.