Deborah Lee's Cannoli Breakfast |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I came up with this when I was desperate for a really yummy breakfast that was also low in fat and calories, but wouldn't taste like it was low in fat and calories. This is it, and it worked. And it's easy (especially if you keep pre-made topping in the refrigerator). You can have breakfast for you and the kids in the time it takes to toast a slice of bread, with no mess. The topping ingredients can be multiplied and stored in the refrigerator for as long as the cheese would stay fresh. Ingredients:
1/2 cup part-skim ricotta cheese or 1/2 cup fat-free ricotta cheese |
1 -2 tablespoon powdered sugar |
1/2-1 teaspoon cinnamon |
1/4 teaspoon vanilla |
3 tablespoons citron or 3 tablespoons chopped mixed dried fruit |
1 tablespoon miniature chocolate chip (optional) |
3 slices raisin bread |
Directions:
1. In a bowl, mix all the ingredients except bread well; you can use immediately or refrigerate until ready to use.
2. Toast the raisin bread on a light to medium setting.
3. Spread with the cheese mixture and enjoy!
4. NOTE: You can substitute the citron with any chopped or diced dried fruit or fruit mix, or pre-packaged dried fruit mix you like (pineapple& papaya is one of my favorites).
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