Dietitian Spotlight: Ricotta Flatbread

Spare the headache of waiting for a table or braving the crowded restaurants - whether it's for girls night or date night, this recipe for Ricotta Flatbread with Pomegranate Salsa is a delicious treat.

It doesn’t require a ton of ingredients or lengthy prep time.  Plus, it's packed with many healthy benefits.

The base of this dish is Flatout flatbread which can be found in the deli section at your local Market Street store.  Using a flatbread is a good source of complex carbohydrates. This means it is more likely to keep you feeling full and satisfied long after your dinner is over. Flatbread is also higher in fiber.  Choosing foods high in fiber will help to keep you regular and can maintain blood sugar levels.  It is recommended that men should consume at least 35 grams of fiber and women should consume more than 25 grams.

On top of the flatbread sits the reduced-fat ricotta cheese. We're big cheese fans, so we were excited to be able to incorporate a lower fat cheese option that is also high in protein.  This protein combined with a complex carbohydrate (flatbread) will further keep your after-dinner hunger at bay.  Ricotta also has many essential nutrients, such as calcium, vitamin A and vitamin B-12.

Add the pomegranate salsa and it's a perfect pairing  Pomegranates give a sweet flavor to balance the savory ricotta cheese and flatbread, while containing additional health benefits.  They are packed with antioxidants that can help to prevent chronic diseases (i.e. diabetes, heart disease, cancer).

The benefits do not stop there.  They have high amounts of vitamin C, vitamin K, potassium and provide another great source of fiber.  By themselves, the sweet flavor can also feel like you’re indulging in a dessert without the excess calories, fat and sugar.

Have a little fun and spend some quality time together making this recipe! The combination of ingredients will make your taste buds happy, while you reap the health benefits.

Ricotta Flatbread with Pomegranate Salsa

Ingredients

•         ½ cup pomegranate seeds (fresh or frozen)
•         ½ cup dried, sweetened cranberries; roughly chopped
•         1 shallot; finely chopped
•         1 tablespoon olive oil
•         1 tablespoon balsamic vinegar
•         1 tablespoon honey
•         2 tablespoons chopped, fresh parsley
•         1 tablespoon fresh orange zest strips
•         Pinch salt
•         1 Flatout flatbread
•         8 ounces reduced fat ricotta cheese
•         ½ cup baby arugula

Directions

1.      Place baking stone or sheet pan in oven and heat to 450°F.  Combine pomegranate seeds, cranberries, shallot, oil, vinegar, honey, parsley, orange zest, and salt in a bowl.
2.      Place flatbread on baking stone or pan.  Toast until warm and edges are lightly toasted- 5 to 10 minutes.
3.      Spoon ricotta over warm flatbread and spread lightly.  Arrange arugula over ricotta.
4.      Cut into serving pieces.  Top each slice with pomegranate salsa.  

 

This blog was written by Zelle Morefield - a Texas Tech dietetic intern working with us.  She is also completing her Master's degree in Clinical Nutrition through Texas Tech.