Ricotta Tzatziki Dip
5g CARB
Serves 6
Total 20 min.
- 1 lemon
- 1 cup part-skim ricotta cheese
- 2 Tbsp. plain whole-milk yogurt
- 2 tsp. chopped fresh dill
- 1 small clove garlic, minced
- ¼ tsp. salt
- ¼ tsp. black pepper
- ½ cup shredded unpeeled English cucumber
- 1½ cups assorted fresh vegetables, such as carrot sticks, celery sticks, broccoli florets, cauliflower florets, and cucumber slices
1. Remove 1 tsp. zest and squeeze 1 Tbsp. juice from lemon. In a bowl whisk together zest, juice, and the next six ingredients (through pepper). Wrap shredded cucumber in paper towels and squeeze to remove excess moisture. Add cucumber to ricotta mixture; stir until combined. Serve with vegetables as dippers. Store in the refrigerator up to 3 days. Stir just before serving. If desired, sprinkle with additional pepper and chopped fresh dill.
PER SERVING (¼ cup dip + ¼ cup veggies each) cal 71, fat 3 g (2 g sat. fat), chol 13 mg, sodium 156 mg, carb 5 g (1 g fiber, 1 g sugars), pro 5 g
Crunchy Puffed Cherry Granola
15g CARB
Serves 9
Hands On 15 min.
Total 30 min.
- 1 cup puffed rice cereal
- 1 cup regular rolled oats
- ½ cup walnuts, coarsely chopped
- 2 Tbsp. unsweetened shredded coconut
- 3 Tbsp. pure maple syrup
- 2 tsp. olive oil
- 1½ tsp. orange zest
- ½ tsp. ground cinnamon
- ¼ tsp. vanilla
- 2 Tbsp. dried tart cherries or dried cranberries, finely chopped
1. Preheat oven to 350°F. Line a 15×10-inch baking pan with parchment paper.
2. In a bowl stir together rice cereal, oats, walnuts, and coconut. In another bowl whisk together the next five ingredients (through vanilla). Drizzle over oats mixture; stir to coat well. Spread oats mixture in prepared pan.
3. Bake about 15 minutes or until golden, stirring after 10 minutes. Remove from oven. Stir in cherries. Let cool on a wire rack. Store in an airtight container up to 2 weeks.
PER SERVING (⅓ cup each) cal 116, fat 6 g (1 g sat. fat), chol 0 mg, sodium 2 mg, carb 15 g (2 g fiber, 6 g sugars), pro 2 g
