Bruschettarogies
- 3 potato and Cheddar pierogies (2.5 g of fat or less for 3 pierogies; I used Mrs. T’s)
- 2 tablespoons prepared bruschetta topping (2 g of fat or less per 2 tablespoon serving, I used Trader Joe’s)
Instructions:
If you haven’t tried them, pierogies are Polish dumplings that are similar to ravioli, but the “pasta” is made from flour and potato instead of just flour.
- Boil the pierogies according to package directions. Drain them and transfer them to a serving bowl. Top with bruschetta. Serve immediately.