Crispbread with ricotta and blueberries
Snack
261 kcal
Prep time: 20 min Protein 12 · Fat 11 · Carbs 27
Ingredients
- crispbread: 1 pc, about 25 g
- ricotta: 1/2 cup, about 80 g
- blueberries: 1 small bowl, about 60 g
Instructions
- Measure the ingredients to the portion indicated.
- Cook gently: boil, bake or braise.
- Plate it up and don't add oil/sauces beyond the allowance.
Nutrition
261 kcal
Protein 12 g
Fat 11 g
Carbs 27 g
Contains: Gluten, Dairy
Swaps
- Bread/crispbread can be swapped for cooked grain 100-120 g or potato 150 g.
- For a low-carb option, replace it with vegetables 200 g.
- Cottage cheese can be swapped for Greek yogurt 200 g.
- If you can't have dairy: tofu 160-180 g or soy yogurt 200 g.
- Berries can be swapped for 1 medium apple or 1 medium pear.