Macaroni and Three Cheeses

Pickle juice adds a hint of tangy flavor to this creamy macaroni and cheese dish. 2 tablespoons flour 1 cup dill pickle juice 1 cup whole milk ricotta cheese 1/2 cup shredded low-fat cheddar cheese 1 cup grated Parmesan cheese 1/2 pound rotini, cooked

In large saucepan over low heat, whisk together flour and pickle juice. Bring to a simmer; whisk until sauce thickens. Remove from heat; whisk in ricotta and blend until smooth. Blend in cheddar and Parmesan. Stir in pasta and reheat over very low heat or transfer to a baking dish and bake in oven at 325°F for 20 minutes.

Serves 6. Per serving: 250 calories, 15 g protein, 28 g carbohydrate, 9 g fat, 30 mg cholesterol, 830 mg sodium.

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