Pineapple Breakfast Sandwich

Recipe Photo: Pineapple Breakfast Sandwich
Author
Katie Kambridge
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