- 1/2 C ricotta
- 2 t California Sun Dry Julienne Cut Tomatoes with herbs
- 1 oz grated parmesan cheese
- 1 oz pepperoni
That's it! The tomatoes I used, though, were packed in oil with some herbs, making it taste exactly like pizza. Stupidly yummy.
Nutritional facts for the whole thing:
Ricotta - 216 cals, 16 g fat, 4 g carb, 14 g protein
Tomatoes - 30 cals, 3 g fat, 3 g carb, <1 g protein
Parmesan - 120 cals, 9 g fat, 6 g carb, 12 g protein
Pepperoni - 138 cals, 12 g fat, 6 g protein
Cauliflower - 140 cals, 30 g carb, 10 g protein
TOTAL - 644 cals, 40 g fat, 43 g carb (only 10 g being fiber), 42 g protein
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