Thursday, February 16, 2012

Waffles w/ Ricotta & Fruit

A lot of people are creatures of habit when it comes to breakfast. Why not switch it up?  This recipe is tasty, healthy and FAST.  It comes together in minutes--literally in the time it takes to toast a waffle. 

This recipe uses ricotta cheese. Basically, ricotta cheese & italian food are BFF's.  It can be found in ravioli, cannolis, lasagna, manicotti, even pizza.  The word means "recooked" in Italian.

Why use it? Here are 3 good reasons why to incorporate part skim ricotta into your diet:

1) Calcium: Per 1/2 cup of ricotta, you will get 258 mg of calcium--that's 26% of your daily recommended value! (

2) Protein: Per 1/2 cup, ricotta cheese delivers 14g of protein. Protein is essential to repair our tissues, as well as help to build and maintain muscle. (  After all, no one wants to look like a noodle!

3) Fat: No, not the kind that sticks to your tush. We're talking Omega-3 and Omega-6 fatty acids! This is important because our bodies cannot naturally produce these fats, so we must get them from food! These fats boost brain development & function, and regulates blood pressure. (

Waffles w/ Ricotta & Fruit

2 whole grain blueberry waffles (I used light Kashi blueberry)
2 T part skim ricotta cheese
1/2 cup fresh or unsweetened frozen fruit mixture (I used a mixture peaches, strawberries, grapes, mango & pineapple from Kroger)

1. Toast waffles as directed on package. If you feel adventurous, you can make your own waffles.

2. In a small bowl, mix the ricotta and splenda. 

3. Spread the ricotta mixture evenly over waffles

4. Top with fruit. Sprinkle with cinnamon if desired.

WW: 5 p+ for both waffles

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