1 C. fat-free ricotta cheese
\n4 sun-dried tomatoes, soaked in warm water for 10 minutes and drained
\n3 T. thinly sliced scallion
\n2 T. finely minced parsley
\n1 T. fresh lemon juice
\n2 3-ounce bagels, split<\/p>\n
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.<\/p>\n
Yield: 2 servings
\nCalories: 353
\nFat: 2g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n