3 Flares Twitter 0 Facebook 0 Google+ 0 Email -- Pin It Share 3 LinkedIn 0 3 Flares ×

dsc_0315

Even though this breakfast porridge has pumpkin, it’s great year-round when you want something hearty and creamy. 

Ingredients |  Serves 4

  • 1 Cup part Skim Ricotta Cheese
  • 1/4 Cup Pumpkin Puree
  • 1 Egg
  • 1 Cup of Water ( less for thicker consistency)
  • 1/4 Teaspoon Salt
  • 1/2 Tablespoon Vanilla or to taste
  • 1 T Flax Seed Meal
  • 1 Packet of Artificial Sweetener (Stevia, Splenda, Truvia)

Directions:

This warm and light breakfast is prepared on the stove and is ideally made in a non-stick skillet.

  1. In a medium sized sauce pan, combine the ricotta with 1 Cup water – add 1 T flax seed meal, which will thicken the mixture and add some extra bulk to the porridge. Simmer combination on low heat.
  2. Then, add the egg to the wet mixture and beat well (use a small whisk or fork). Be sure all parts of the egg are combined.
  3. Now combine the pumpkin and salt and mix well.
  4. Stir while heating on medium – low heat. When the consistency of the porridge becomes “grainy”, remove from heat as that is an indicator the egg is cooked.
  5. Sweeten to taste and add cinnamon and nutmeg or add a touch of Da Vinci’s Sugar-Free Caramel Syrup.

Units per serving:

  • Protein 1.5
  • Carbohydrate .5
  • Condiments 1

Nutrition Facts:

  •  2.5 g of effective Carb
  • 1.5 g of Fiber
  • 9.75 g Protein
  • 122 Calories
  • 7.5 g Fat
3 Flares Twitter 0 Facebook 0 Google+ 0 Email -- Pin It Share 3 LinkedIn 0 3 Flares ×

Leave a Comment