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Lorena Garcia's Apricots and Ricotta Cheese Toast

Lorena Garcia's Apricots and Ricotta Cheese ToastServe for breakfast — or dessert.

Recipe Ingredients:

1 cup water
1/2 cup Splenda® Sugar Blend
1 vanilla bean, split lengthwise
1 lemon, zested
6 fresh apricots, peeled, halved and pitted
1 tablespoon butter, softened
4 slices bread, toasted
1 cup part-skim ricotta cheese

Cooking Directions:

  1. Preheat boiler.
  2. Combine water, Splenda® Sugar Blend for Baking, vanilla bean and lemon zest in a non-aluminum saucepan. Bring to a boil over medium heat, stirring until Splenda® Sugar Blend for Baking dissolves; reduce heat and simmer 10 minutes or until mixture is reduced. Add apricots and simmer for 3 to 5 minutes or until apricots are just tender. Using a slotted spoon, remove apricots from syrup. Set aside.
  3. Spread butter on bread slices. Broil until bread is lightly toasted.
  4. Spoon ricotta cheese on each bread slice, Top with apricots and remaining syrup.
  5. Broil 2 to 3 minutes or until thoroughly heated and apricots begin to caramelize. Garnish with a vanilla bean, if desired. Serve immediately.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 340 | Calories from Fat 80 | Fat 9g (sat 5.0g) | Cholesterol 25mg | Sodium 240mg | Carbohydrates 49g | Fiber 2g | Sugars 34g | Protein 10g.

Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.