Feb. 20, 2006 - Strawberry Ricotta breakfast sandwich

Starting our beginning phase into more healthy eating, one of the "special" recipes I decided to try was this recipe.  I thought it might work well to add some special treat type things as well as just "boring" healthy stuff.  Anyway, I held my breath ~ and the kids LOVED it.  I even loved it:)  Abyni wouldn't eat it, so hers is being saved for snack time... although all the other kids wanted her leftovers really badly!  We're phasing out cereal this week and next ~ adding more whole grains, less processed stuff (as we slowly rid our pantry of it) and more veggies.

I also had salad out with fresh spinach, boiled eggs, cheese, flax seed (Great on salads!!) and cucmbers with our lunch.

Strawberry Ricotta Cheese Sandwiches from my Atkins For Life cookbook

Makes four sandwhiches:

1 cup whole ricotta cheese

2 large eggs (I used more eggs and threw the rest in a pan with cheese for scrmabled eggs)

1/4 cup heavy cream (I just used whole milk)

1 Tbsp sugar substitute (Splenda or Stevia work well)

1/4 tsp cinnamon

8 slices low carb bread (I just used 100% whole grain bread ~ Love Mrs Bairds!)

4 Tbsp low sugar strawberry jam (Smuckers is fantastic!!)

Spoon ricotta onto a paper towel to drain for a few minutes.  Then mix with 1 tbsp of sugar subst.and cinnamon.

Spread cheese onto one half of the sandwich(I used it like I would peanut butter ~ thinly)

Spread jam on the other slice.

Put the bread together (I kind of pinched the edges together just slightly)

Mix the eggs and milk/cream well.

Then dip in the eggs like you would french toast and cook on your skillet/griddle just like you would with french toast! 

YUMMY!!!  You don't even need syrup with these and they taste divine:)