This may sound strange, but it's very good on a cold morning when you miss a nice steaming bowl of regular hot cereal. It's good without the pumpkin as well.
If you like, you can freeze the rest of the pumpkin in an ice cube tray and then transfer to a zip-type bag. Then, just pop out as many as you want.
If you like, you can freeze the rest of the pumpkin in an ice cube tray and then transfer to a zip-type bag. Then, just pop out as many as you want.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1/2 C ricotta cheese
- 1 egg
- 1/4 C pumpkin puree'
- Pinch salt
- Sweetener and flavorings to taste
- 2 T flax seed meal (optional)
Preparation:
This cooks on the stove. I usually find it goes fastest in a non-stick skillet.
1) Mix up the ricotta with water to thin it out - quite thin if you want to add flax seed meal, which thickens it a lot.
2) Add an egg and beat well (I use a whisk) - you don't want a lot of strings of egg white.
3) Add the pumpkin and salt.
4) Sweeten to taste and add cinnamon and nutmeg or whatever. If I have it, I like to add a touch of Da Vinci's Sugar-Free Caramel Syrup.
5) Stir while heating on medium heat. When it goes "grainy", that's the egg cooking. Stir in the flax seed meal at this point.
Possible additions: peanut butter (yum!), butter, nuts, you name it.
1) Mix up the ricotta with water to thin it out - quite thin if you want to add flax seed meal, which thickens it a lot.
2) Add an egg and beat well (I use a whisk) - you don't want a lot of strings of egg white.
3) Add the pumpkin and salt.
4) Sweeten to taste and add cinnamon and nutmeg or whatever. If I have it, I like to add a touch of Da Vinci's Sugar-Free Caramel Syrup.
5) Stir while heating on medium heat. When it goes "grainy", that's the egg cooking. Stir in the flax seed meal at this point.
Possible additions: peanut butter (yum!), butter, nuts, you name it.
