Toast bread; set aside. In food processor or blender, combine ricotta, cream cheese, yogurt and Parmesan cheese until smooth. Stir in scallions and peppers. Spread about 1 tbsp cream cheese spread on toasted bread. Serve at room temperature. Makes about 1 cup topping or 8 bruschettas. NOTES : Serving suggestion: Place cheese-covered bruschetta on foil-lined 9x13 baking sheet and broil until lightly browned. Serve hot. Recipe by: January 1997 Vegetarian Times
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|Serving Size: 1 Serving (55g)|
|Recipe Makes: 8|
|Calories from Fat: 18 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.8mg||2 %|
|Sodium 234.8mg||8 %|
|Potassium 83.3mg||2 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 16.6g|
|Protein 6g||9 %|
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Calories per serving: 111
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