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Pineapple and Ricotta Cheese Sweet Potato Toasts

CAULIPOWER Pineapple Ricotta Cheese Sweet Potato Toasts Heart-Check certified recipe
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Pineapple and Ricotta Cheese Sweet Potato Toasts

Nutrition Facts

Pineapple and Ricotta Cheese Sweet Potato Toasts
CaloriesCalories
141 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
4g Per Serving
×
Calories 141
Total Fat 1.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 8 mg
Sodium 58 mg
Total Carbohydrate 28 g
Dietary Fiber 4 g
Sugars 14 g
Protein 5 g

Dietary Exchanges
2 starch

Ingredients

Servings   1   Serving Size   1-3 slices depending on sweet potato slice size

  • 1-3 frozen sweet potato slices depending on slice size
  • 2 tablespoons part-skim ricotta cheese
  • 1/4 cup fresh pineapple (sliced)
  • 1/4 teaspoon honey
  • 2 mint leaves (garnish, if desired)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425°F.
  2. Arrange frozen sweet potato slices on a baking sheet.
  3. Bake until the slice(s) is tender easily pierced with a fork, about 15-18 minutes or until heated through at desired consistency.
  4. While the sweet potato slice(s) is baking, grill the pineapple slices on HIGH heat, 2-3 minutes per side, until grill marks appear. Remove from heat and set aside.
  5. Carefully remove baking sheet with sweet potato slice(s) from the oven.
  6. Top sweet potato slice(s) with spread of ricotta cheese and grilled pineapple slices. Drizzle with honey. Garnish with fresh mint leaves if desired.
 

Nutrition Facts

Pineapple and Ricotta Cheese Sweet Potato Toasts
CaloriesCalories
141 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
4g Per Serving
×
Calories 141
Total Fat 1.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 8 mg
Sodium 58 mg
Total Carbohydrate 28 g
Dietary Fiber 4 g
Sugars 14 g
Protein 5 g

Dietary Exchanges
2 starch

Ingredients

Servings   1   Serving Size   1-3 slices depending on sweet potato slice size

  • 1-3 frozen sweet potato slices depending on slice size
  • 2 tablespoons part-skim ricotta cheese
  • 1/4 cup fresh pineapple (sliced)
  • 1/4 teaspoon honey
  • 2 mint leaves (garnish, if desired)

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425°F.
  2. Arrange frozen sweet potato slices on a baking sheet.
  3. Bake until the slice(s) is tender easily pierced with a fork, about 15-18 minutes or until heated through at desired consistency.
  4. While the sweet potato slice(s) is baking, grill the pineapple slices on HIGH heat, 2-3 minutes per side, until grill marks appear. Remove from heat and set aside.
  5. Carefully remove baking sheet with sweet potato slice(s) from the oven.
  6. Top sweet potato slice(s) with spread of ricotta cheese and grilled pineapple slices. Drizzle with honey. Garnish with fresh mint leaves if desired.
 

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