A tasty broccoli dish using a creamy sauce of Ricotta cheese instead of cream cheese.  The sauce is flavored with Dijon mustard, mayonnaise and generous amounts of grated Swiss cheese.  This is an attractive-looking side dish that could happily grace any holiday table. 

7 cups broccoli florets, cut small (1.75 mL)
Ricotta Swiss Cheese Sauce:
1 cup ricotta cheese (250 mL)
1/cup mayonnaise (60 mL)
1/cup whipping cream (60 mL)
2 tsp Dijon mustard (10 mL)
1/tsp salt (1 mL)
11/cups grated Swiss cheese (375 mL)
2 tbsp Parmesan cheese for the top (30 mL)

Preheat the oven to 400°F (200°C)

In boiling water, cook broccoli florets exactly 2 minutes.  Drain in a colander.

In 1-qt (1 L) casserole dish, place cooked, drained broccoli.  Spread evenly.  Drop cheese sauce over the broccoli in huge dollops and spread evenly.  Sprinkle with Parmesan cheese.  Bake 35 to 40 minutes, or until the casserole is browning nicely on top. 

Ricotta Swiss Cheese Sauce:  In medium bowl, combine ricotta cheese, mayonnaise, whipping cream, Dijon mustard and salt; mix well.  Stir in Swiss cheese.

Yield:  8 servings
1 serving
226.6 calories
13 g protein
17 g fat
2.0 g fiber
5 g net carbs

😍Pre-order our BRAND NEW low carb cookbooks, volumes 6&7 -they make wonderful Christmas gifts!🤗Ship-Nov!

😋Cookbook DEAL Jen's Vol-1&2only$7.47ea