Tasty Tuesdays – Lemon Ricotta French Toast
French toast is a delicious breakfast treat, which I usually only make on weekends. Recently, I ran out of maple syrup (I know… not very Canadian of me!) so decided to concoct something using ricotta, and it worked beautifully. The topping was much more savory but still had a tantalizing hint of sweetness.
- 1/4 cup of part-skim Ricotta
- 1/2 tbsp lemon zest
- 1 lemon juice
- 1/2 tsp honey
- 1/8 tsp nutmeg
- Mix all ingredients together
- Put on top of French toast accompanied by your favourite fresh fruit.
This ricotta topping really transforms the typical super sweet, yet delicious, taste of French toast. Most people think ricotta is a cheese, when in fact it is made through the further coagulation of whey, which is a by-product of cheese production (Tunick, M. Chapter 1, 2008). Most ricotta is made from skim milk whey which is a low-fat, nutritious liquid. It is a great source of vitamin A, phosphorus, potassium, zinc, selenium and of course calcium. A typical serving of maple syrup (2 tbsp) has 104 kcal, 27 g of carbohydrates (16 g of this are sugar) and no protein. Comparatively, the same serving size of part-skim ricotta has 42 kcal, 1.6 g of carbohydrates (which only 0.1 g are sugar) and 3.5 g of protein. Per serving, that is approximately 60% less calories, 99% less sugar and 100% more protein. To conclude, I’m certainly not saying to quit applying the good old Canadian liquid gold on your breakfast pancakes or French toast, but why not try this savory recipe once in a while. It tastes great and the extra protein will help power an active summer day.