Cut a 2-inch piece of whole-grain baguette into 3 thin slices; toast slices. In a food processor, blend 3 tbsp shelled edamame, 2 tbsp grated Parmesan, 2 basil leaves, 1 tbsp water, 1/2 tsp sherry vinegar until smooth. Spread over baguette slices; top each with 1 tsp chopped red bell pepper. Season with freshly ground black pepper. Garnish with basil leaves.
The Skinny: 156 calories, 5 g fat (2 g saturated), 19 g carbs, 3 g fiber, 10 g protein
Edamame = green soya pods (immature soyabeans)
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