CREAMY SUN-DRIED TOMATO DIP
Source of Recipe
The Best Diabetes Cookbook - by Katherine E. Younker - e-mail
CREAMY SUN-DRIED TOMATO DIP
WW Points
Yield: 8 Servings, (makes 1-3/4 cup)
- 4 oz. dry-packed sun-dried tomatoes
- 3/4 cup 5% ricotta cheese
- 1/2 cup chopped fresh parsley
- 1/3 cup vegetable stock or water
- 3 tablespoons chopped black olives
- 2 tablespoons olive oil
- 2 tablespoons toasted pine nuts
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon minced garlic
In a small bowl, pour boiling water to cover over sun-dried tomatoes. Let stand 15 minutes. Drain and chop.
In a food processor combine sun-dried tomatoes, ricotta, parsley, stock, olives, olive oil, pine nuts, Parmesan cheese and garlic; process until well combined but still chunky.
One serving (1/8 of recipe) equals: Calories: 111, Fat: 6 g, Carbohydrate: 10 g, Fiber: 0 g, Protein: 6 g, Sodium: 356 mg, Cholesterol: 8 mg ++++ WWP: 3
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