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SkinnyMS

Potatoes with Lemon Poppy Ricotta

Simple yet satisfying, these potatoes are the perfect side to any meal.
Cook Time25 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Quick and Easy, Vegetarian
Servings: 6 people
Calories: 231kcal
Author: Rowena Dumlao-Giardina

Ingredients

US Customary - Metric
  • 3 potatoes big, peeled and halved
  • 1/2 cup Greek yogurt low-fat
  • 1 cup ricotta low-fat
  • 1 lemon zested
  • 2 teaspoons lemon juice
  • 1/3 teaspoon salt
  • 1/2 teaspoon poppy seeds

Instructions

  • Over high heat, in a medium to big pot, bring some salted water to a boil then cook the potatoes for 20 minutes or until tender. Drain and let them cool.
  • In a bowl, mix the yogurt, ricotta, lemon zest, lemon juice, salt, and poppy seeds. Adjust the salt if needed.
  • Serve halved potatoes with the ricotta on top.

Nutrition

Serving: 0.5potato and 1/6 of topping | Calories: 231kcal | Carbohydrates: 36g | Protein: 10g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 177mg | Fiber: 4g | Sugar: 3g |
SmartPoints (Freestyle): 8
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SmartPoints (Freestyle): 8
SmartPoints (Freestyle): 8