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2 servings


0 hours 5 mins


0 hours 0 mins


0 hours 5 mins

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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


1. Using a hand held mixer, beat the ricotta cheese, half and half and Lankato for a couple of minutes until light and fluffy.
2. Toast the two slices of bread in a toaster or under your oven’s broiler.
3. 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.

NOTE: This 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!