Grilled Veggie Flatbread with Pesto Whipped Cream

Grilled Veggie Flatbread with Pesto Whipped Cream

Health Rating
Prep Cook Ready in Servings
30 min 25 min 55 min 4
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Ingredients


7 medium spear(s) Asparagus
1 cup Basil, fresh (pesto)
2 tbsp Extra virgin olive oil
1 Flatbread 12 inch (divided into 4)
2 clove(s) Garlic (pesto)
2 clove(s) Garlic (base)
1 tsp Hot pepper (chili) flakes (base)
1/2 from 1 lemon Lemon juice (base)
1/2 from 1 lemon Lemon juice (pesto)
1/2 of 1 lemon Lemon peel (zest) (pesto)
1/2 of 1 lemon Lemon peel (zest) (base)
3 tbsp Pine nuts, dried (pesto)
3 medium mushroom(s) Portobello mushroom
1 medium pepper(s) Red bell pepper (cored and quartered)
2 cup Ricotta cheese (base)
1/4 tsp Salt and pepper (to taste)
1/4 Salt and pepper (to taste -pesto)
1/4 Salt and pepper (base)
1 cup Spinach (pesto)
1 cup Spinach (loose for topping)
2 cup Whipping cream, 35% M.F., sweetened, whipped (pesto)
1 large Zucchini (quartered lengthwise)

Instructions


Nutrition Facts

Per Portion

Calories 612  
Calories from fat 438  
Calories from saturated fat 228  
Total Fat 49  g
Saturated Fat 25.3  g
Trans Fat 0.8  g
Polyunsaturated Fat 3.7  g
Monounsaturated Fat 17.0  g
Cholesterol 142  mg
Sodium 262  mg
Potassium 889  mg
Total Carbohydrate 22.8  g
Dietary Fiber 5.1  g
Sugars 9.9  g
Protein 20.7  g

Dietary servings

Per Portion


Fruit 0.2
Meat Alternative 0.2
Milk Alternative 1.8
Vegetables 2.9

Energy sources


Pygal 15% 419.178385303 116.481743365 72% 376.69040556 282.687565165 14% 343.810898818 115.059950866 15% 72% 14% Carbohydrates Fat Protein
Recipe from: Dairy Goodness
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