Manhattan Special 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 fine sieve set 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 in the bowl) and sun-dried tomato mixture. Transfer mixture to a pretty serving bowl and supply a decorative spreader.
- Lightly toast the bagels: cut into quarters, and arrange in a basket.
| 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 |
| Exchanges: | 2 very lean meat, 3 carbohydrate (3 bread/starch), 1 vegetable |
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