Protein dill flatbread (low fat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 serving Egg white, large 0.75 cup Farmdale skim milk powder (by BIZZA1) 3 tbsp Now Psyllium Husk Powder 1 cup Flour, whole grain 0.5 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain 1 tsp Dill weed, dried 5 gram(s) Morton- Lite Salt Mixture (1/2 sodium of table salt) (by LETMYJILLIANOUT)
Preheat the oven to 160. Mix egg whites and yogurt until combined. Add the remaining ingredients and mix well. Fold in rosemary. Pour batter into parchment-lined pan and bake for 25 minutes, or until firm. Allow to cool a bit before slicing. Stores well in fridge
Serving Size: 1 large flatbread
Number of Servings: 6
Recipe submitted by SparkPeople user INSEARCH4LOWCAL.
Serving Size: 1 large flatbread
Number of Servings: 6
Recipe submitted by SparkPeople user INSEARCH4LOWCAL.
Nutritional Info Amount Per Serving
- Calories: 132.0
- Total Fat: 0.6 g
- Cholesterol: 0.1 mg
- Sodium: 300.3 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 6.0 g
- Protein: 11.2 g
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