Healthy Recipes The following recipes combine great from taste with nutrition. The recipes feature 100% natural, whole grain rich Vita-Weat, in a range of energising and nutritious snacks, making it easier to boost daily whole grain and fibre intake. Prosciutto wrapped melon with

2 Tbsp reduced- ricotta cheese 2 thin slices prosciutto, halved 4 slices rockmelon 4 Vita-Weat Crispbread Micro herbs, to serve

Spread ricotta cheese on each Vita-Weat crispbread. Wrap each slice of melon in a slice of prosciutto and place on top of the ricotta. Garnish with micro herbs to serve.

Per serve: 1007kJ (241kcal), 17g, Total Fat 9.5g, Saturated Fat 3g, 20g, Total 5.5g, Fibre 3.5g, Sodium 766mg

2 Avocado and cherry with cottage cheese

2 Tbsp reduced-fat cottage cheese 2 cos lettuce leaves, thinly sliced 4 slices of avocado 4 cherry tomatoes, sliced 4 Vita-Weat crispbreads

Spread cottage cheese evenly over each Vita-Weat crispbread. Top with lettuce, sliced avocado and cherry tomatoes.

Per serve: 913 kJ (218 calories), Protein 9g, Total Fat 11g, Saturated Fat 2g, Carbohydrate 17g, Total Sugars 3g, Fibre 8g, Sodium 195mg

3 Pumpkin and tomato chutney

¾ cup pumpkin, diced 2 tsp olive oil 1 Tbsp organic tomato chutney 2 tsp pumpkin seeds 4 Vita-Weat crispbreads

Pre heat oven to 180oC. Line a baking tray with baking paper. Place diced pumpkin on tray, drizzle with olive oil and roast for 20 minutes or until soft. Mash pumpkin and allow to cool. Spoon mashed pumpkin on top of each Vita- Weat crispbread. Top with tomato chutney and pumpkin seeds.

Per serve: 1209 kJ (289 calories), Protein 6g, Total Fat 14g, Saturated Fat 2g, Carbohydrate 31g, Total Sugars 14g, Fibre 5g, Sodium 238mg 4 Ricotta, pea and mint

½ cup peas, frozen 2 Tbsp reduced-fat ricotta cheese 1 tsp fresh mint, finely chopped 4 Vita-Weat crispbreads

Bring a small pot of water to the boil. Add peas and cook for 3 minutes, drain and allow to cool. In a small bowl, combine cooled peas with ricotta cheese. Spoon pea mix on top of each Vita-Weat crispbread. Garnish with mint

Per serve: 696 kJ (167 calories), Protein 10g, Total Fat 4g, Saturated Fat 1g, Carbohydrate 21g, Total Sugars 4g, Fibre 7g, Sodium 154mg

5 Tuna, tomato and olives with basil

125g can tuna slices in springwater, drained, flaked 80g cherry tomato medley, chopped 30g (approx. 6) mixed olives, pitted, chopped 1 Tbsp shredded basil, plus extra baby basil leaves to serve 1 tsp balsamic vinegar 6 Vita-Weat crispbreads

In a small bowl, combine tuna, tomatoes, olives, basil and vinegar. Spoon mixture onto Vita-Weat crispbreads. Garnish with baby basil leaves.

Per serve: 1346kJ (322kcal), Protein 34g, Total Fat 9g, Saturated Fat 1g, Carbohydrate 26g, Total Sugars 5g, Fibre 7g, Sodium 779mg 6 Goat’s cheese, semi-dried tomato and pesto

2 Tbsp goat’s cheese 1 tsp pesto ¼ cup rocket leaves 2 semi-dried tomatoes in oil, drained & thinly sliced Freshly cracked 4 Vita-Weat crispbreads

Spread goat’s cheese on each Vita-Weat. Top with pesto, rocket and semi-dried tomatoes. Season with freshly cracked black pepper.

Per serve: 1047 kJ (250 calories), Protein 12.5g, Total Fat 14g, Saturated Fat 6.5g, Carbohydrate 17g, Total Sugars 2g, Fibre 6g, Sodium 325mg

7 , Quince Paste and Cheese

2 Tbsp light cream cheese 4 slices pear 2 tsp quince paste 4 Vita-Weat crispbreads

Spread cream cheese over Vita-Weat crispbreads. Top with pear and quince paste.

Per serve: 921 kJ (220 calories), Protein 7g, Total Fat 4g, Saturated Fat 1.5g, Carbohydrate 35g, Total Sugars 20g, Fibre 6g, Sodium 245mg

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