Whipped Ricotta English Muffin with Roasted Peaches

Ingredients

2 medium peaches

1 Tbsp sugar

⅛ tsp salt

¼ cup part skim ricotta

1 whole wheat English muffin

Juice of ¼ lemon 

Drizzle of honey

Directions

• Preheat oven to 400 degrees. Slice peaches. Place a piece of parchment paper on a baking sheet and add the peaches on top of parchment paper.

• Sprinkle sugar and salt on top of peaches. Gently toss to make sure each peach is coated.

• Roast the peaches for 15 minutes, flipping halfway. 

• While the peaches are in the oven, add ¼ cup ricotta to a medium bowl. Add juice from ¼ of a lemon as well as a drizzle of honey, if desired. Set a timer for 1 minute and stir/whip the ricotta vigorously. This ensures the ricotta is extra luscious and creamy.

• Once the peaches are done, toast the English muffin to your desired toastiness. Load it with the whipped ricotta cheese, roasted peaches and another drizzle of honey. 

Nutritional information:

1 Serving

Serving Size: 1 English Muffin with ricotta and peaches

Calories: 390

Total Fat: 7g

Saturated Fat: 3.5g

Cholesterol: 20mg

Sodium: 300mg

Total Carbohydrate: 72g

Fiber: 4g

Protein: 16g