| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | New, Vegtime6 | 8 | Servings |
INGREDIENTS
| 8 | French bread, cut 3/4" thick | |
| 1/2 | c | Reduced-fat ricotta cheese |
| 2 | T | Fat-free cream cheese |
| 2 | T | Nonfat plain yogurt |
| 2 | T | Parmesan cheese, grated |
| 2 | T | Scallions, minced |
| 2 | T | Roasted red peppers, drained |
| & minced |
INSTRUCTIONS
Toast bread; set aside. In food processor or blender, combine ricotta, cream cheese, yogurt and Parmesan cheese until smooth. Stir in scallions and peppers. Spread about 1 tbsp cream cheese spread on toasted bread. Serve at room temperature. Makes about 1 cup topping or 8 bruschettas. NOTES : Serving suggestion: Place cheese-covered bruschetta on foil-lined 9x13 baking sheet and broil until lightly browned. Serve hot. Recipe by: January 1997 Vegetarian Times Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 19
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 5.1mg
Sodium: 31mg
Potassium: 13.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g