per tablespoon 2.3g fat; 124kJ Makes 1¼ cups Serving suggestion: Serve with vegetable sticks, crackers, or thinly sliced toasted bread stick. Tip: Dip can be made 3 hours ahead of time and refrigerated, covered. Alternatively, make cheese mixture the day before and stir in herbs just before serving.
This buttery, golden phyllo torte is filled with ricotta and seasoned with spring herbs, prosciutto, pecorino Romano and ricotta salata Cubes of fresh mozzarella add to the overall creaminess and lend a stretchy, gooey bite It’s a dish as convenient as it is stunning; you can assemble the torte up to 24 hours ahead and store it in the refrigerator until you’re ready to bake
There is nothing like fresh baked bread for breakfast. This low fat bread uses one of my favorite tropical fruits, the mango. The addition of coconut flakes gives this bread a tropical flair. I love this with a smear of mango butter!! For those of you who have never baked bread before, this is very simple to make. The only appliance I used was a blender to purée the mango. The rest was mixed by hand. Mango Nut Bread Gina's Weight Watcher Recipes Servings: 16 slices • Serving Size: 1/2…
Bye-bye, blues super-smoothie When you're blah, a little nutrition can do wonders. This cleverly named smoothie is full of antioxidant-rich blueberries, vitamin-loaded spirulia, and good fatty acids from chia seeds to help with mood and (bonus!) heart health. Get the recipe at Pure Ella.