It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Double Cheese Potato Tart

Source: Marilyn Helton

A crustless tart made with russett potatoes, ricotta cheese, parmesan cheese, and fresh chives

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	271.9

Total Carbs	23.0 g

Dietary Fiber	1.5 g

Sugars	1.0 g

Total Fat	14.9 g

Saturated Fat	5.9 g

Unsaturated Fat	2.1 g

Potassium	26.3 mg

Protein	12.4 g

Sodium	348.6 mg

Dietary Exchanges 14.9 Fat, 0.0 Vegetables, 1.4 Meat, 1.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

3.0
3 tbsp bread crumbs 4.0
4 each medium russet potato 4.0
4 tbsp Margarine, 80% fat 0.25
0 1/4 cup light whipping cream 2.0
2 each eggs 1.0
1 cup Cheese, ricotta, partially skim 0.75
0 3/4 cup Cheese, parmesan, fresh, grated 1.0
1 tbsp fresh chives 1.0
1 pinch nutmeg, ground 1.0
1 pinch black pepper 1.0
1 pinch salt

Directions

Preheat oven to 375 degree F. Coat a tart pan or quiche dish with vegetable spray and coat with bread crumbs.
Scrub the potatoes, pat dry and wrap in foil. Bake 45 minutes to 1 hour or until the potatoes are soft when squeezed.
Cut each potato in half lengthwise, scoop out pulp and force through a coarse sieve or ricer. Add the butter and cream and beat until smooth.
In a large mixing bowl, whisk the eggs and blend in the ricotta cheese. Add the Parmesan cheese, chives, nutmeg, and salt and pepper to taste.
Stir in the potato mixture and blend thoroughly. Carefully pour into the prepared tart pan and return to the oven. Bake for 25 to 30 minutes or until the surface is puffed and lightly browned.