Quote:
Originally Posted by GrandmaRose
Oops! Corrine, if I used ricotta and four real eggs, how does that skew the nutrition numbers?
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Rose for the total recipe this is the difference between low fat cottage cheese and low fat ricotta:
Low fat ricotta (2 cups)
Calories: 440 cal (73 cal/serving)
Fat: 22 grams (3.6 grams/serving)
Protein: 51.3 grams (8.5 grams/serving)
Low fat cottage cheese (2 cups)
Calories: 407 cal (68 cal/serving)
Fat: 8.6 grams (1.4 grams/serving)
Protein: 62.1 grams (10.5 grams/serving)
egg substitute:
Calories: 120 cal (20 cal/serving)
Fat: 0 grams (0 grams/serving)
Protein: 24 grams (4 grams/serving)
4 large eggs:
Calories: 294 cal (49 cal/serving)
Fat: 19.8 grams (3.3 grams/serving)
Protein: 25.2 grams (4.2 grams/serving)
So using low fat ricotta and eggs would increase the calories and the fat.
If I figured this right it will be 34 more calories, 5.5 grams more of fat and about 1 less gram of protein.
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Little Victories; Grand Rapids, MI
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Actually I never knew it was that big of a difference either. I always thought they were pretty comparable. I used the 2% low fat cottage cheese stats. It's even more of a difference if you use the 1% fat cottage cheese.
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