A Mediterranean inspired dish, that's light on the hips too.


  • 1 bunch fresh asparagus, trimmed, halved diagonally

  • 8 individual cherry tomatoes, halved

  • 2 x 65g slices sourdough bread, toasted

  • 2 tbs light cream cheese

  • 1 tsp fresh basil, leaves to garnish

  • 1 x 3 second spray oil spray


  • 1.

    Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place asparagus and cherry tomatoes, cut-side up, on prepared tray and lightly spray with oil. Bake for 8 minutes or until asparagus is just tender.

  • 2.

    Toast bread and spread with cream cheese. Top with asparagus and tomatoes. Serve sprinkled with basil. 6 ProPoints values per serve.

  • Tips:

  • 1.

    You can use low-fat fresh ricotta cheese or Weight Watchers Cottage Cheese instead of cream

  • 2.

    Cheese. The recipe will then have 5 ProPoints values per serve with either the ricotta or cottage cheese.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 290kj
  • Fat Total 10g
  • Saturated Fat 3g
  • Protein 11g
  • Carbohydrate 41g
  • Sugar 7g
  • Sodium 449mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Weight Watchers recipes and meal ideas are based on the award winning ProPoints system and have been developed by a team of accredited practising dieticians.

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