Ricotta & Edamame Bean Spread with Corn Thins

Name: Ricotta & Edamame Bean Spread with Corn Thins
Prep time: 15 min
Total time: 15 min
Ingredients: 50g Edamame Beans, thawed; 1 Cloves Garlic (3g), crushed; 2 Tablespoons Mint Leaves (6g); 50g Reduced Fat Ricotta; 1/2 Fresh Lemon (49g), zest finely grated, juiced; 15g Roasted Unsalted Cashews; 2 Corn Thins (12g); 1/2 Tomato (84g), sliced; 1/2 Lebanese Cucumber (68g), sliced

3 steps

Prep:15min

Updated at: Thu, 17 Aug 2023 01:11:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories300.4 kcal (15%)

Total Fat14.3 g (20%)

Carbs30.3 g (12%)

Sugars6.5 g (7%)

Protein16.5 g (33%)

Sodium92.9 mg (5%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

50greduced fat ricotta

49gFresh Lemon

zest finely grated, juiced

15gRoasted Unsalted Cashews

12gCorn Thins

84gTomato

sliced

68gLebanese Cucumber

sliced

Instructions

Step 1

Place edamame beans in a heatproof bowl and pour over enough boiling water to cover. Set aside for 2 minutes. Drain and rinse under cold water.

Step 2

Combine beans, garlic, mint, ricotta, lemon zest, juice and cashews in a bowl. Blend with a stick mixer until smooth. Add a little water to thin if needed. Season with freshly ground black pepper.

Step 3

Spread bean mixture onto corn thins and top with tomato and cucumber. Serve with extra pepper and mint leaves if you like.

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