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Recipe of the Day
Olympic Ring Fruit Salad
A simple and healthy fruit salad for all of your Olympic-themed festivities
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Yield: Serves 4. 1-1/2 cups per serving.
Recipes
Gold Broccoli Potato
| Nutrition Information | |
| Calories: | 350 |
| Total Fat: | 6.7g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 15mg |
| Sodium: | 200mg |
| Carbohydrates: | 60g |
| Dietary Fiber: | 6g |
| Sugars: | 3.5g |
| Protein: | 15g |
| Vitamin A: | 755iu (15%) |
| Vitamin C: | 78mg (130%) |
| Calcium: | 284mg (28%) |
| Iron: | 2.8mg (15%) |
4 medium sized yukon gold potatoes, baked
3 cups hot steamed broccoli florets
1 cup nonfat sour cream
1/2 cup nonfat grated cheddar cheese
Split baked potatoes lengthwise down the center. Mash them lightly with a fork.
Mash 1/4 cup nonfat sour cream into each potato; add 3/4 cup steamed broccoli florets to each potato and top with nonfat grated cheese.
Arrange potatoes on a platter so they are evenly spaced and not touching each other. Microwave on high for one minute per potato or until cheese melts over broccoli.
Optional serving idea: tossed green salad.
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