Bagel with Sun-Dried Tomato Spread This is a healthy breakfast, but you have to prepare it the night before!
The best thing about this really simple recipe is that we can learn to use fat free ricotta cheese instead of cream cheese or butter. Fat free Ricotta cheese is especially tasty and you don't need to learn to like it, it's just fantastic. But mostly it's good for us to have a cream cheese substitute and it's got a good amount of calcium too.
I also use it as a dip for veggies, I use it to stuff celery after I mix it with diced fruit or veggies. I also use it with a small number of crackers for a healthy portioned snack.
The bagels have the highest carb and calorie count here and if you want to substitute it with a whole grain English Muffin you can.
You can also forget the bread and spread the mixture on large lettuce leaves and fold it into a wrap. You can stuff mushrooms with it too. There's a lot less calories that way.
Bagel with Sun-Dried Tomato Spread
(makes 2 servings)
1 cup 176 g) fat-free ricotta cheese
4 sun-dried tomatoes, soaked in warm water for 10 minutes and drained
3 tablespoon (45 ml) thinly sliced scallion
2 tablespoons (30 ml) finely minced parsley
1 tablespoon (15 ml) fresh lemon juice
2 3-ounce (90 g) bagels, split
The night before, place the ricotta cheese in a drainer over a bowl. Cover and refrigerated to drain.
Finely mince soaked sun-dried tomatoes and mix with scallion, parsley, and lemon juice. Cover and refrigerate overnight.
Next morning, combine drained ricotta (discard any liquid) and sun-dried tomato mixture.
.
Lightly toast the bagels and cut them into quarters,
Per serving: 353 calories (4% calories from fat), 26 g protein, 2 g total fat (0.3 g saturated fat), 55 g carbohydrate, 3 g dietary fiber, 10 mg cholesterol, 726 mg sodium
Diabetic Exchanges: 2 very lean meat, 3 carbohydrate (3 bread/starch), 1 vegetable |