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Lorena Garcia’s Apricots and Ricotta Cheese Toast recipe

Lorena Garcia's Apricots and Ricotta Cheese Toast.

Serve for breakfast…or dessert.

Recipe: Lorena Garcia’s Apricotsand Ricotta Cheese Toast

1 cup water
1/2 cup SPLENDA® Sugar Blend
1 vanilla bean, split lengthwise
1 lemon, zested
6 fresh apricots, peeled, halved and pitted
1 tablespoon butter, softened
4 slices bread, toasted
1 cup part-skim ricotta cheese

  • Preheat boiler.
  • Combine water, SPLENDA® Sugar Blendfor Baking, vanilla bean and lemon zest in a non-aluminum saucepan.Bring to a boil over medium heat, stirring until SPLENDA®Sugar
  • Blend for Baking dissolves; reduce heatand simmer 10 minutes or until mixture is reduced. Add apricotsand simmer for 3 to 5 minutes or until apricots are just tender.Using a slotted spoon, remove apricots from syrup. Set aside.
  • Spread butter on bread slices. Broil untilbread is lightly toasted.
  • Spoon ricotta cheese on each bread slice,Top with apricots and remaining syrup. Broil 2 to 3 minutes oruntil thoroughly heated and apricots begin to caramelize. Garnishwith a vanilla bean, if desired. Serve immediately.

    Makes 4 servings.
    Preparation Time: 10 Minutes
    Total Time: 20 Minutes

    Nutritional Information Per Serving (1/4of recipe): Calories 340 | Calories from Fat 80 | Fat 9g (sat5.0g) | Cholesterol 25mg | Sodium 240mg | Carbohydrates 49g |Fiber 2g | Sugars 34g | Protein 10g

    Recipe and photograph courtesy of Splenda,Inc. Splenda® is a no-calorie sweetener made from sugar thatis suitable for diabetics. For more information regarding thisproduct, please call 1-800-777-5363 or visit their website atwww.splenda.com.


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