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