





| 1 cup light ricotta cheese | |
| 2 tablespoons powdered sugar | |
| 1/2 teaspoon vanilla extract | |
| 1 cup raspberries |
Nutrient Analysis | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 124Kcal | ||||||||||||||||||
| Protein | 8g | ||||||||||||||||||
| Carbohydrates | 11g | ||||||||||||||||||
| Fibre | 2g | ||||||||||||||||||
| Total Fat | 5g | ||||||||||||||||||
| Saturated Fat | 3g | ||||||||||||||||||
| Cholesterol | 20mg | ||||||||||||||||||
| Sodium | 65mg | ||||||||||||||||||
| Potassium | 131mg | ||||||||||||||||||
| Phosphorus | 129mg | ||||||||||||||||||
Notes: The spread can be kept in the fridge for 3–4 days.
Refrigerate: 30 minutes
You can also use frozen raspberries. Let them thaw and drain off any liquid before serving.

Delightful Breakfast Spread:
Downloadable/printer-friendly version
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1
Done
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In a bowl, with the help of an electric mixer, beat the cheese, sugar and vanilla extract. Cover and place in the fridge for a minimum of 30 minutes. |
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2
Done
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In another bowl, coarsely crush the raspberries with the help of a fork or pestle. |
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3
Done
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Serve the ricotta cheese spread and the crushed raspberries over English muffins, bagels or toast. |