Preheat the oven to 350 F and bake for 30 minutes covered and 10 minutes uncovered. Remove the peppers from the oven and then top each pepper with 1 ½ tablespoons of ricotta cheese …
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Each serving is 2 tablespoons. Combine lemon juice, Parmesan, minced garlic, vinegar, sugar substitute, peppercorns and salt in a small bowl. Add oil in a slow, steady stream, whisking until dressing thickens. Use immediately or refrigerate in an airtight container for up to 3 days.
This creamy Parmesan Peppercorn Dressing is the perfect dressing if you love ranch but are looking for something new. It’s cheesy with a little spice and it’s lightened up with Greek yogurt and buttermilk. You’re going to love it!
Low Carb Caesar Salad Recipe – No Sugar, Preservatives or Thickeners. Put eggs, mustard, garlic, anchovies, salt and pepper in a food processor and blend on medium/high speed for 3 minutes or until well blended. Drop the speed just below medium and add the oil very slowly, in a thin stream.
This Parmesan Peppercorn Greek Yogurt Dressing Recipe is an easy and healthy, gluten-free version of a classic creamy dressing perfect for a salad or a simple dip! I’m not usually one for creamy dressings…that is, until I tried parmesan peppercorn. It’s got a bit more oomph than a ranch, so I like to refer to it as the PG-13 version of ranch.