You’ll be amazed at how quickly you can put together this light and delicious dinner option for 4.
Recipe Nutritional Information:
Calories per Serving: 523
Servings: 4
Estimated Total Preparation Time: 20 minutes
Recipe Ingredients:
4 large (approx 3 oz) ciabatta rolls
2 tbsp fresh basil
1 cup part-skim ricotta cheese
4 oz prosciutto
¼ cup truffle oil (or truffle-infused oil)
4 cups cucumber, peeled and diced
4 cups jicama, diced
1 cup nonfat lemon yogurt
Preparation:
1.Preheat oven to 275 degrees F. Toast ciabatta rolls in oven.
2. While rolls are toasting, stir basil into ricotta.
3. Stir cucumber and jicama together in a small bowl. Add lemon yogurt, mixing gently.
4. Remove rolls from oven. Arrange each on a plate.
5. Layer 1 oz prosciutto onto bottom half of each roll. Top with ¼ cup basil-ricotta mixture. Drizzle 1 tbsp truffle oil on top and cover with top of roll.
6. Serve each with 2 cups of cucumber-jicama yogurt on side.
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