Baked Tomato & Garlic Dumplings

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 60.8
  • Total Fat: 1.1 g
  • Cholesterol: 45.5 mg
  • Sodium: 30.6 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 1.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Baked Tomato & Garlic Dumplings calories by ingredient
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Low cal, low fat, low carb...what more can you ask for? Low cal, low fat, low carb...what more can you ask for?
Number of Servings: 20


    15 ounces of Fat Free Ricotta Cheese
    2 Fresh Whole Eggs
    2 Fresh Egg Yolks
    6 Cherry or Grape Tomatoes finely chopped
    4 Cloves Garlic finely chopped
    1 1/2 cup of Whole Grain Flour


Finely chop 6 cherry (or grape) tomatoes and 4 cloves of garlic.
In a large bowl, combine 15 oz of fat free ricotta cheese, chopped tomatoes, chopped garlic, 1.5 cup of whole grain flour, 2 whole eggs (white and yolk) and 2 egg yolks using your hands (or if you prefer a floured mixing spoon to prevent sticking).
Lightly flour a cookie sheet to prevent the dumplings from sticking.
Take a tablespoon of dumpling, using both hands roll into a ball and flatten into a puffy looking pancake.
Repeat until there are 20 individual dumplings on the baking sheet.
Place into the oven and bake at 400 degrees F for 15-20 minutes straight.
Top with marinara sauce or meat sauce (if desired, low fat or fat free cheese of your choice).

Number of Servings: 20

Recipe submitted by SparkPeople user ANGELDIAMOND76.

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