This Apricot & Whipped Ricotta Breakfast Toast is another oh so flexible recipe. Use any type of bread (cinnamon raisin would be fabulous!) and your choice of full fat or low fat ricotta. Use half and half, heavy cream or even skim milk to loosen the cheese when beaten. You’ll get thicker, fluffier results with the half and half or cream but you decide. Make my apricot jam which uses Lankato Monk fruit to sweeten the fruit. You can use regular apricot preserves from the store or any jam you have on hand. No almonds? Pistachios, pecans and walnuts all work great. Consider this recipe more of a guideline for making a delicious breakfast toast! It’s hard to call it a full-blown recipe.
Slice the bread of your choice (a nice thick, seeded bread works great here) and toast the two slices of bread either in a toaster or under a broiler. Put to the side.
In a bowl, add the ricotta cheese, half and half and Lankato sugar substitute. Feel free to use another sugar substitute that you prefer (Swerve is a good one.) or regular sugar. The choice is yours. Using a hand-held mixer, beat the cheese until light an fluffy. Note, you could beat cottage cheese as an alternative and you could add a splash of vanilla extract. You decide.
Spread 1/4 cup of the whipped ricotta mixture on each slice of toast. Swirl in a tablespoon of the apricot jam and sprinkle with almond slivers or slices. Take a bite and enjoy. Do you like breakfast toasts as much as I do? I’m always playing with them and coming up with different combinations. Try some of my favorites:
Grapefruit Brulee and Ricotta Toast
Whipped Ricotta Toast with Cherries and Hot Honey
Pineapple Cottage Cheese Pastry
Whipped Ricotta Toast with Berries & Honey
Apricot & Whipped Ricotta Breakfast Toast
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Slices of Good Whole Grain bread
- ½ Cup Low fat ricotta cheese
- 1 ½ Tbsp. Half and half or heavy cream
- 1 Tbsp. Lankato monk fruit sweetener
- 2 Tbsp. My Apricot Jam (you can use store bought apricot preserves too)
- 2 Tbsp. Blanched Almond Slivers
Instructions
- Using a hand held mixer, beat the ricotta cheese, half and half and Lankato for a couple of minutes until light and fluffy.
- Toast the two slices of bread in a toaster or under your oven’s broiler.
- Top each slice of toast with ¼ cup of the whipped ricotta and swirl in a tablespoon of apricot jam on each toast and sprinkle with almonds.
