Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 1 cup (250 g) part-skim ricotta
- 1/2 cup (115 g) plain nonfat Greek yogurt
- 4 slices whole-wheat bread (120 g total)
- 1 tsp (5 ml) vanilla extract
- 1 medium pear (175 g), diced
- 2 tbsp (14 g) chopped walnuts
Method
- Toast bread until crisp.
- Whisk ricotta, yogurt and vanilla until smooth. Divide over the four warm toast slices.
- Prepare and distribute the listed fruit and toppings. Serve two toasts per person.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Milk, Wheat, Walnut. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 450 kcal · Protein 27 g · Carbohydrates 48 g · Fat 17 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.