Wholegrain scone: 1 small (30 g), Ricotta cheese (low-fat): 30 g (2 tbsp), Cherry tomatoes: 30 g (1/4 cup, halved), Fresh basil: 5 g (1 tbsp, chopped)
Wholegrain scone: 1 small (30 g), Ricotta cheese (low-fat): 30 g (2 tbsp), Cherry tomatoes: 30 g (1/4 cup, halved), Fresh basil: 5 g (1 tbsp, chopped)
1. Warm scone: Lightly warm 1 small wholegrain scone. 2. Spread ricotta: Spread 30 g ricotta on top. 3. Add tomatoes: Top with 30 g cherry tomatoes. 4. Garnish: Sprinkle with 5 g fresh basil. 5. Serve immediately.
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