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