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 slice 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 whole lemon(s) Lemon juice (base)
1/2 whole lemon(s) Lemon juice (pesto)
1/2 whole lemon(s) Lemon peel (zest) (pesto)
1/2 whole lemon(s) 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 tsp Salt and pepper (to taste -pesto)
1/4 tsp 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


Layer ingredients on flatbread to taste.

Nutrition Facts

Per Portion

Calories 670
Calories from fat 455
Calories from saturated fat 228
Total Fat 51 g
Saturated Fat 25.4 g
Trans Fat 0.8 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 17.1 g
Cholesterol 142 mg
Sodium 446 mg
Potassium 913 mg
Total Carbohydrate 31 g
Dietary Fiber 5.4 g
Sugars 10.0 g
Protein 22.1 g

Dietary servings

Per Portion


Fruit 0.2
Grain 0.2
Meat Alternative 0.2
Milk Alternative 1.8
Vegetables 2.9

Energy sources


Pygal 19% 428.862255716 122.112809998 68% 364.652254862 281.397391275 13% 344.639117839 114.690159303 19% 68% 13% Carbohydrates Fat Protein
Recipe from: Dairy Goodness
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