Ricotta and Blackberry Breakfast Sandwiches
- 4 light multigrain English muffins, toasted
- 1 cup low-fat ricotta cheese
- 1/4 cup all-fruit apricot or seedless blackberry spread
- 1/2 teaspoon ground cinnamon
- 2 cups fresh blackberries
- Preheat the broiler.
- Place the 8 English muffin halves in a single layer on a small baking sheet.
- In a small bowl, whisk together the ricotta cheese, apricot spread, and cinnamon.
- Spoon over the English muffins.
- Broil about 4 inches from the heat for 1 to 2 minutes, or until warm.
- Top with the blackberries.
- Serve immediately.
- Use the tines of a fork instead of a knife to split English muffins in half.
- This helps preserve the muffins holey texture.
- (Per Serving)
- Calories: 232
- Total Fat: 4.0g
- Saturated: 1.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 0.5g
- Cholesterol: 15mg
- Sodium: 246mg
- Carbohydrates: 44g
- Fiber: 12g
- Sugars: 14g
- Protein: 11g
- Dietary Exchanges
- 2 Starch
- 1 Fruit
- 1 Lean Meat
muffins, lowfat ricotta cheese, allfruit apricot, ground cinnamon, fresh blackberries
Taken from www.epicurious.com/recipes/food/views/ricotta-and-blackberry-breakfast-sandwiches-375620 (may not work)