Stuffed Ricotta Omelet with Fresh Berries

August 16, 2012 10 Comments

Peanut Butter Stuffed French Toast has long been one of my favorite comfort food breakfasts.  Since going grain and legume free that breakfast treat has been off the menu…until now.  The recipe I’m sharing includes my favorite fillings and toppings but, of course, the options are endless…so substitute your favorites.  This recipe also includes dairy but would probably work with substituting coconut milk for the ricotta, although I haven’t tried it.

My new comfort food breakfast…or dessert.
This is a pic of my dad’s birthday breakfast so for an extra treat
I added a few dark chocolate chips to the omelet before flipping it! Oh my…

Sweet Ricotta Omelet (Serves 1)

2 eggs

2 Tbsp. ricotta cheese

1/4 tsp vanilla

1/4 tsp cinnamon

8 drops liquid stevia (1 Tbsp. sweetener of your choice)

1/16 tsp. baking soda

Filling:

1-2 Tbsp. almond butter

1/2 banana, sliced

Topping:

1/2 cup berries

1 Tbsp. maple syrup

fresh whipped cream

Directions:

Heat a lightly greased 8″ omelet pan over medium heat. Whisk together eggs, ricotta, vanilla, cinnamon, stevia and baking soda until smooth.  Place berries in a small bowl, heat maple syrup (I microwave it for about 15 seconds) and then pour it over the berries and set aside.  Pour egg mixture into the omelet pan and cook until the eggs are almost set.  Turn off the heat, carefully flip omelet and leave in the pan until cooked through (only about one minute or so more).  Slide omelet onto a plate, spread almond butter on one half of the omelet and top with sliced banana, fold the other side over.  Pour berries and maple syrup over the folded omelet and top with fresh whipped cream.  Enjoy!

This recipe is shared at:

Fight Back Friday, Fresh Bites Friday, Gluten Free Friday

Tastetastic Thursday

Made From Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays

Tasty Tuesday

Fill Those Jars Fridays

Filed Under: Breakfast, Desserts, Main Dishes, Recipes Tagged With: , , , , ,

Mini Lemon Ricotta Cheesecakes

April 14, 2011 5 Comments

Lemon Ricotta Cheesecake with Blueberry Puree

Generally, my dessert of choice includes some sort of chocolate but as we are coming into warmer weather here in Colorado I am really enjoying the light texture and fresh taste of these Mini Ricotta Cheesecakes.  I have made them twice now, once as plain cheesecake with cherry topping and these pictured here with lemon zest and blueberry puree…both are equally delicious!  I love that they are grain-free and stevia sweetened, making them a very low carb, low glycemic, guilt free treat.  The recipe is super easy and can be adapted to just about any flavor of cheesecake…chocolate with raspberry sauce will be my next creation, of course.

This recipe will make six mini-cheesecakes. I use a mini-cheesecake pan with removable bottoms but you can also use a standard muffin pan lined with paper and foil muffin liners for easy removal.  I use full-fat dairy products but you could substitute low or reduced fat dairy for an ever lower calorie treat.  Also, make sure your ingredients are at room temperature before combining for an evenly blended batter.

Crust:

3/4 cup blanched almond flour

2 T. butter, melted

2 packets stevia (I use SweetLeaf)

1 tsp. vanilla

Cheesecake Filling:

9 ounces cream cheese, softened

3 packets stevia

3/4 cup ricotta cheese

3 large eggs

1 Tbsp. vanilla extract

zest of one lemon (optional for lemon version)

Puree:

3/4 cup fresh blueberries (or fruit of choice)

6-9 drops of liquid stevia (or one packet)

Instructions:

Preheat oven to 325 F.  Line six muffin cups with paper and foil liners.  Combine almond flour, melted butter, stevia and vanilla until mixture holds together, divide evenly between muffin or mini-cheesecake cups and press into the bottom.  Bake for 10 minutes or until slightly golden, remove and cool.  Meanwhile, in an electric mixer at medium speed, beat cream cheese and stevia until blended.  Beat in ricotta, egg, vanilla and lemon zest, if using.  Pour filling into prepared muffin or mini-cheesecake cups.  Bake 15 minutes, or until almost fully set.  In a food processor, puree blueberries for 30 seconds, whisk in liquid stevia and set aside.  Remove cheesecakes and let cool completely on wire rack.  Refrigerate one hour or wrap in plastic and refrigerate overnight.  Serve chilled or at room temperature topped with blueberry puree.

This Recipe is shared at :

Slightly Indulgent Tuesday & Tasty Tuesday

Filed Under: Desserts, Recipes Tagged With: , , , , , , , , , , ,
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