Learn How to Make a Ricotta Berry Breakfast
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Eating Low with Amy Your guide to low carb, low cal, low fat cooking! Episode 27: Ricotta Berry Breakfast Hi! This is Amy and welcome to Eating Low. Today, I’ve made a really easy, really simple maintenance breakfast. So, I got my Ricotta and I got the fat-free Ricotta mainly because the carb count was the same when I compared it to the other Ricottas but check your labels. There’s way less calories in this. So, I went with the fat-free Ricotta instead of the whole milk. And then I got some really beautiful, big fat blackberries from the grocery store. And I actually have wild blackberries growing in my backyard but they’re little scratchy and I don’t know if I should eat them. I use to go blackberry picking with my mom when I was little but the ones in my backyard aren’t quite ripe yet and I just want to double check with my daddy he’s an outdoor man. So, I would like “can I eat that” because it will save me some money but they don’t like this, these are way better. So, I got my Ricotta and I got some of the blackberries that I put in here and I just rinsed some and threw them in with the Ricotta. Now, you can add some spices to this, I might actually add just a touch and I’m talking with – I just want the packets pretty empty. I always open a packet and use like half of it and then leave it there for later but I don’t want this whole packet of Splenda. I’m just going to add a little bit just to give it a little bit of sweetness. The blackberries are good but they’re not like a real sweet, sweet fruit. This is why I like them. Excuse me I came over this great idea for breakfast and I was like I got to try this so, it is really good. I love Ricotta because it’s not as sweet as yogurt. I have a hard time with like sweet foods especially in the morning. Ricotta has a really nice just smooth taste it’s not super sweet, it’s not kind of like cottage cheese to me, it’s more of a savory food. I don’t like cottage cheese with fruit it doesn’t go something isn't right. For Ricotta or “Rigotta” whatever they say in New York, it goes really well with the blackberries because it’s not as super sweet, it doesn’t taste like dessert it just taste like a really nice breakfast and if you put a little Splenda on it you can make it as sweet as you want. This actually would make a really good dessert too if you want desert that wasn’t like super sweet and crazy. But, it’s a great maintenance breakfast and if you kind of squeeze it all around, you can squeeze up your blackberries. This is yummy, I’ll probably be eating this a lot just because after eating so many eggs and turkey and things I just needed some variety once we got the goal. So this is a nice way to have breakfast. Thanks for eating low with Amy.
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