50g of ricotta
1/2 cup of natural low-fat yogurt
2 tablespoons of light mayonnaise
Macabiatic salt to taste
Paprika or dried dill to taste
Lime juice drops
Light bread
1/4 cup of grated carrot
1/4 cup of red cabbage cut into strips
1/4 cup of coarsely grated beetroot
Fresh dill weed chopped
50g of ricotta
1/2 cup of natural low-fat yogurt
2 tablespoons of light mayonnaise
Macabiatic salt to taste
Paprika or dried dill to taste
Lime juice drops
Light bread
1/4 cup of grated carrot
1/4 cup of red cabbage cut into strips
1/4 cup of coarsely grated beetroot
Fresh dill weed chopped
Mix the ricotta with yogurt and light mayonnaise, stirring until a homogeneous paste forms
Season with Macabiatic salt, paprika or dried dill, and lime juice drops
Set it aside while preparing the rest of the sandwich
Gently toast the bread and place it on a plate
Spread over it the reserved ricotta paste, leaving a border to decorate the sandwich
On top of the paste, arrange the carrot, red cabbage, and beetroot
Decorate the sandwich by making longitudinal layers with the reserved ricotta paste and fresh dill weed.
