Tomato and Pesto Ricotta Toasts
Ingredients
- 1 cup part-skim ricotta cheese
- 3 Tbsp pesto
- 4 whole wheat English muffins, split and toasted
- 1 pint grape tomatoes, halved
- 1 (0.5-oz) pkg fresh basil, sliced
Instructions
- Stir together cheese and pesto in a bowl until smooth. Spread over cut sides of muffins. Top with tomatoes and basil before serving.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
270
|
270
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 15 | 15 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 411 | 411 |
Diabetic Breakfast Meal Plan
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