Brunch

Baked Tomato and Garlic Dumplings is for Side Dish.

Baked Tomato and Garlic Dumplings takes 10 minutes to prepare.

Baked Tomato and Garlic Dumplings takes 20 minutes to cook.

Baked Tomato and Garlic Dumplings makes 20 servings.

The ingredients for Baked Tomato and Garlic Dumplings are:

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

Here is how you make Baked Tomato and Garlic Dumplings:

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: 20Recipe submitted by SparkPeople user ANGELDIAMOND76.

The nutritional information for Baked Tomato and Garlic Dumplings is:

• 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

Baked Tomato and Garlic Dumplings is Italian cuisine.

The dietary needs meet for Baked Tomato and Garlic Dumplings is Low Fat