I loved stuffed grape leaves, but stopped eating them because the rice
was too carby.

Found this recipe today, have yet to make it, but it sounds GREAT.

These would be great for a cocktail party.

Jennifer

Ricotta-Stuffed Grape Leaves

Ingredients

 1 jar (8-ounce) grape leaves in brine
 2 cups ricotta cheese, drained well
 2 Tbsp milk
 1/2 cup slivered almonds, toasted
 1/4 cup chopped fresh basil leaves, plus extra for garnish
 Cracked pepper
Olive oil

Instructions

To prepare grape leaves:
 Rinse the grape leaves and pat dry. (This is important because the
brine is very salty.)

 Bring a large pot of water to a boil. Add the grape leaves and boil
for 2 minutes. Remove them from the water and place on paper towels to
drain. (The grape leaves will probably twist and fold in the boiling
process. Don't worry -- they unfold easily.)

 In a medium bowl, combine the ricotta, milk, almonds, 1/4 cup of the
chopped basil, and cracked pepper to taste. Mix well.

 To assemble:
 Preheat the oven to 225 degrees F. Oil a large ovenproof pan or glass
baking dish.

 Place one grape leaf on a work surface with the smooth side down and
with the stem side closest to you. The tip of the leaf will be farthest
from you. Take 1 tablespoon of the cheese mixture and place it 1/4 inch
from the bottom of the grape leaf. Fold the bottom over the cheese
mixture. Next, fold in both sides of the grape leaf and roll from the
bottom toward the tip. The cheese should be completely encased. Continue
with the remaining grape leaves and cheese mixture.

 Brush the tops of the grape leaves with oil and cover the pan with
foil. Set the pan in a larger pan and put them in the oven. Fill the
larger pan with hot water to reach halfway up the sides of the baking
dish. Bake for 1-1/4 hours. Remove from the oven and let sit, still
covered, for 15 minutes.

 To serve, place three or four stuffed grape leaves on each plate.
Garnish with a little chopped basil. Serve immediately or at room
temperature.

 Yield: 8 to 10 servings