Ingredients

  • 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


Directions

  1. In a small bowl, pour boiling water to cover over sun-dried tomatoes. Let stand 15 minutes. Drain and chop.
  2. 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.


Recipe Yield: Yield: 8 Servings (Makes 1-3/4 cup)

Nutritional Information Per Serving:

Calories: 111
Fat: 6 grams
Sodium: 356 milligrams
Cholesterol: 8 milligrams
Protein: 6 grams
Carbohydrates: 10 grams

Diabetic Exchanges

2 Vegetable, 1 Fat



Book Title: The Best Diabetes Cookbook

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