Cajun Turky Roll-ups (South Beach Phase 1)

One of my new favorites, this is fast and savory. Eat it cold or grill it in a pan for more flavor, either way it's a dish all phases of the South Beach Diet can enjoy.

Ingredients:

1 1/2 to 2 pounds Sara Lee Cajun Turkey (from the deli), sliced thin
16oz low fat Ricotta cheese
1 handful of Romano or Parmesan cheese
2 wedges Laughing Cow Lite Cheese, Garlic and Herb flavor
2 teaspoons (or to taste) chili powder
1-2 teaspoons minced garlic
1 1/2 teaspoons fresh ground black pepper
1 1/2 tablespoons fresh minced parsley
1 1/2 tablespoons fresh minced basil

Drain the Ricotta, if necessary, to get rid of excess liquid. Add in everything but the turkey and mix well. Refridgerate minimum of 2 hours to combine flavors (or, if you're hungry and impatient, skip this step).

Lay out a slice of turkey. Thinly spread a layer of the ricotta mix on top. Roll up. Set aside. Repeat until you run out of turkey or ricotta. Eat cold or, optionally, secure roll up with toothpick, add a little oil to a pan, and fry the turkey rolls just until they are hot or the filling starts to ooze out.

Cooking for one? Cut the lunch meat down to a 1/4 pound and freeze the rest of the ricotta mix. It's a great staple to have on hand. It's also great for parties.