Rice Cakes With Vegetable Cheese Spread
|Part skim ricotta cheese||1⁄2 Cup (8 tbs)|
|Grated carrots||2 Cup (32 tbs)|
|Finely chopped red bell pepper||3⁄4 Cup (12 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Chopped scallion||3 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh thyme/1/4 teaspoon dried thyme||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Grated lemon zest||1⁄4 Teaspoon|
1. Place the ricotta in a food processor or blender and puree until smooth. Add the vegetables, herbs, lemon juice and lemon zest, and stir until combined.
2. Spread 1/2 cup of the mixture on each rice cake.