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This warm and hearty pumpkin porridge is the perfect warm breakfast for the fall season.
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Pumpkin Breakfast Porridge
  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.
Recipe Notes

Nutritional Information

  • Servings: 4
  • Per serving:
  • Calories: 122
  • Protein: 9.75g
  • Total Carbobydrate: 4g
  • Dietary Fiber: 1.5g
  • Net Carbohydrate: 2.5g
  • Fat: 7.5g

GreenLite Units

  • 1.5P, .5C, 1 Cond.

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