Prep 10 mins
Cook 5 mins
A delicious, unusual and low-fat filling for an at-home - or a to-take-to-work - sandwich. If taking the sandwich to work, I recommend taking the filling in a separate container and assembling the sandwich just before you eat it. I found this recipe in the 'Australian Women's Weekly's 'SLIM: low-fat eating for life', and I'm posting it for the Healthy for the Holidays Challenge. I'm looking to fillings like this now rather than cheese, which I'd just l-o-v-e to eat all the time! For a really healthy bread, I recommend soy and linseed bread or a wholegrain bread. This may be higher in calories but it's a lower GI so it will sustain you for much longer.
- 1⁄4 cup frozen peas
- 50 g ricotta cheese, low-fat
- 1 tablespoon lemon juice
- 1 tablespoon mint, finely chopped
- 1 dozen baby spinach leaves
- Boil, steam or microwave the peas until they are tender; drain; cool; then, using a fork, lightly crush the peas.
- Combine the pea mash with the ricotta, lemon juice and fresh mint.
- At lunchtime, spread the pea mixture on one slice of soy and linseed bread, top with the baby spinach leaves and then with the second slice of bread; or spread on two low calorie crispbreads.
Very good and very different! I had it on a whole wheat tortilla - for a wrap. Thanks for sharing!