Ricotta with sun-dried tomatoes and olives on rice cakes
Mediterranean flavours on a crunchy base.
Open in the appPer serving
- Calories
- 207 kcal
- Protein
- 10.4 g
- Carbohydrates
- 21.8 g
- Fat
- 9.1 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Part-skim ricotta100 g
- Sun-dried tomatoes3
- Black olives4
- Dried oreganoto taste
- Rice cakes2
Contains: lactose, sulphites,
Method
- Blot the sun-dried tomatoes with kitchen paper if they are in oil and chop them finely; stone the black olives and chop them.
- In a small bowl, mix the light ricotta with the sun-dried tomatoes, olives and a pinch of dried oregano until well combined.
- Spread it on the rice cakes and serve straight away, before they soften.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.