Serve for breakfast...or dessert.
Lorena Garcia's Apricots
and Ricotta Cheese Toast
- 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
- Preheat boiler.
- 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.
- Spread butter on bread slices. Broil until
bread is lightly toasted.
- Spoon ricotta cheese on each bread slice,
Top with apricots and remaining syrup. 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.
Preparation Time: 10 Minutes
Total Time: 20 Minutes
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.
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