Ingredients
- Servings: 2
- 310 g corn kernels, drained
- 2 tablespoons low-fat ricotta cheese
- 40 g baby spinach leaves
- 2 slices rye bread, toasted on 1 side only
Recipe
- 1 heat corn in medium bowl in microwave on high for about 30 seconds; stir in cheese and spinach.
- 2 serve toast (toasted side down) topped with corn mixture.
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