1 C. fat-free ricotta cheese
4 sun-dried tomatoes, soaked in warm water for 10 minutes and drained
3 T. thinly sliced scallion
2 T. finely minced parsley
1 T. fresh lemon juice
2 3-ounce bagels, split

The night before, place the ricotta cheese in a fine sieve set over a bowl. Cover and refrigerated to drain. Finely mince soaked sun-dried tomatoes and mix with scallion, parsley, and lemon juice. Cover and refrigerate overnight. Next morning, combine drained ricotta (discard any liquid in the bowl) and sun-dried tomato mixture. Transfer mixture to a pretty serving bowl and supply a decorative spreader. Lightly toast the bagels: cut into quarters, and arrange in a basket.

Yield: 2 servings
Calories: 353
Fat: 2g
Fiber: 3g