Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
393
Calories
31g
Protein
11g
Fat
40g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Yogurt | 170g plain Greek | 100 |
| Jicama | 1 cup (120g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chives | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 15-oz. container low-fat ricotta
- 1 cup sour cream
- 2 Tbs. chopped chives or scallions
- Generous squeeze of lemon juice to taste
- Generous squeeze of lemon juice to taste
- 1 3-lb. jicama, peeled and cut into sticks
- 2 large cucumbers, peeled and cut into sticks
- =
Directions
1
Whisk together ricotta, sour cream, chives, lemon juice, salt and pepper. Put into container, cover and refrigerate until ready to serve. Cut up and wrap jicama and cucumber sticks in plastic bags, and refrigerate until ready to use.
Recipe sourced from
fandom