Blueberry and Ricotta Toastie
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Serves: 1
Prep: 10 minutes
Cook: 1 -2 minutes
Ingredients
2 slices of fresh brioche or sourdough
2 tablespoon butter
100 tablespoon ricotta
1 tablespoon Natvia, plus extra
60 g blueberries (½ cup)
1 teaspoon vanilla extract
Dollop of cream
Method
- Butter one side of each piece of bread.
- Combine the Natvia, vanilla, blueberries and Ricotta. Spread onto the unbuttered sides of the bread.
- Heat a frypan to medium high and place the sandwich on the frypan. Fry for 30 - 45 seconds before carefully flipping over. Press down with a spatula and fry for 15-20 seconds until golden brown on both sides.
- Serve with extra blueberries, cream and a sprinkle of Natvia.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 36.7g | 14.0g | 26.8g | 1900 | 454 | 250g |
