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Tomato Basil Bagel

Perfect combination for a bagel




makes 2 bagels)

each serving provides
1 fueling
1/7 lean
3 condiments
1 healthy fat ( 1 wedge of Swiss laughing cow cheese)

1 mashed potato fueling ( either flavor will work)
1 tomato basil soup fueling
4 egg whites or 1/2 cup egg white substitute
2 tsp. baking powder
1 tsp. drained sun dried tomatoes (

If you use the sun dried tomatoes in oil make sure to drain; also 1/2 teaspoon per bagel = 1 condiment per bagel.

 ( If you use the dried ones pictured below and the ones I used in my picture; you get 1/4 cup = 1 green. that is for 2 bagel so divide that 1/4 cup between the 2 bagels.)

Make sure you calculate with info depending on what tomatoes you are using. the above calculations are for the store bought tomatoes in oil. if using the dried ones subtract 1 condiment and add the 1 green for 2 bagels.

In a bowl mix together 1 packet potato mix  (either flavor will work) and 1 packet tomato basil soup. To that add the egg whites and baking powder and drained sundried tomatoes; reserving a few for the top of each bagel. Spray your donut pan with non stick spray and put mixture into 2 donut spots. add the rest of the sundried tomatoes on the top and sprinkle with just a few dried parsley. cook for about 20 minutes at 350. check because everyone’s oven cooks different. Cool and cut in 1/2 ( broil each 1/2 if you want) then spread with the 1 wedge of  laughing cow chees

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