Pineapple Breakfast Sandwich
Post date
Tuesday, February 16, 2010 - 11:00
Source of Recipe
Whole Foods
Serves/Makes/Yields
2
Recipe Description
This open-face sandwich makes for a bright, filling breakfast. For a tropical twist, skip the strawberries and walnuts and top with bananas and shredded coconut instead.
Ingredients
1/2 cup finely chopped fresh pineapple
4 tablespoons Neufchatel or part-skim ricotta cheese
2 slices whole grain bread, toasted
4 large strawberries, sliced
2 tablespoons chopped walnuts
Preparation
In a small bowl, combine pineapple and Neufchatel and then spread evenly on bread. Top with strawberries and walnuts and serve.
Nutrition Information
Per serving (about 5oz/137g-wt.): 220 calories (120 from fat), 13g total fat, 5g saturated fat, 20mg cholesterol, 230mg sodium, 21g total carbohydrate (4g dietary fiber, 8g sugar), 8g protein
Type of Meal