This breakfast is great when you have leftover ricotta cheese–plus it comes together in just 5 minutes.
Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.
Gut Healthy Mediterranean Diet Diabetes-Friendly Low-Sodium Soy-Free Heart-Healthy Vegetarian Egg-Free Low-CalorieJump to Nutrition Facts
- This simple breakfast takes just five minutes to prepare—ideal for busy mornings.
- Ricotta and pistachios provide protein and pleasantly contrasting creamy/crunchy textures.
- Peaches add natural sweetness and are a rich source of vitamins.
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Ingredients
1/2x1x2x
Original recipe (1X) yields 1 servings
- 1 tablespoon part-skim ricotta cheese
- 1 teaspoon honey, divided
- ⅛ teaspoon cinnamon
- 1 slice 100% whole-wheat bread, toasted
- ½ medium peach, sliced
- 1 tablespoon chopped pistachios
Directions
- Combine ricotta, ½ teaspoon honey and cinnamon in a small bowl.
- Spread the ricotta mixture on toast and top with peach and pistachios. Drizzle with the remaining 1/2 teaspoon honey.
Originally appeared: Diabetic Living Magazine, Fall 2018SaveRatePrint
Nutrition Facts (per serving)
| 193 | Calories |
| 6g | Fat |
| 29g | Carbs |
| 8g | Protein |
