1 cup light ricotta cheese | |
2 tablespoons powdered sugar | |
1/2 teaspoon vanilla extract | |
1 cup raspberries |
Nutrient Analysis | |||||||||||||||||||
PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
Calories | 124Kcal | ||||||||||||||||||
Protein | 8g | ||||||||||||||||||
Carbohydrates | 11g | ||||||||||||||||||
Fibre | 2g | ||||||||||||||||||
Total Fat | 5g | ||||||||||||||||||
Saturated Fat | 3g | ||||||||||||||||||
Cholesterol | 20mg | ||||||||||||||||||
Sodium | 65mg | ||||||||||||||||||
Potassium | 131mg | ||||||||||||||||||
Phosphorus | 129mg | ||||||||||||||||||
Notes: The spread can be kept in the fridge for 3–4 days.
Refrigerate: 30 minutes
You can also use frozen raspberries. Let them thaw and drain off any liquid before serving.
Delightful Breakfast Spread:
Downloadable/printer-friendly version
1
Done
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In a bowl, with the help of an electric mixer, beat the cheese, sugar and vanilla extract. Cover and place in the fridge for a minimum of 30 minutes. |
2
Done
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In another bowl, coarsely crush the raspberries with the help of a fork or pestle. |
3
Done
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Serve the ricotta cheese spread and the crushed raspberries over English muffins, bagels or toast. |