Who says a quickie breakfast can’t be beautiful? We created a breakfast “tart” using a toasted English muffin as the crust, topped with low-fat ricotta cheese, berries, honey, and pistachios. Trying to go dairy-free? Use softened Tofutti cream cheese (or similar) in place of the ricotta.
1 whole-grain English muffin, split and toasted
¼ cup low-fat ricotta cheese
½ cup raspberries
1 tbsp chopped pistachios
Honey, for drizzling
Put the English muffin halves on a plate; divide the ricotta among the halves, and spread using a knife.
Press raspberries into the ricotta. Sprinkle with the pistachios. Drizzle with honey.
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Savory-breakfast-lovers, this one’s for you. Turn a simple container of plain Greek yogurt into a fast breakfast dip. Just stir in lemon juice, crumbled blue cheese, salt, and pepper, and serve with crudités (most grocery stores sell them precut these days). Not a fan of blue cheese? Try sprinkling in a little ranch-dressing mix instead.
1 (6-oz) container plain, nonfat Greek yogurt
1 tbsp fresh lemon juice
¼ to ⅓ cup crumbled blue cheese
Kosher salt and freshly ground pepper
Crudités and/or whole-grain crackers, for dipping
Open the Greek yogurt, then add the lemon juice, blue cheese, and a generous pinch each salt and pepper right to the container; stir until combined.
Serve the dip with cut vegetables and/or whole-grain crackers.
1 cup sliced English cucumber (skin on)
2 cups cubed honeydew melon
½ cup packed baby spinach
1 cup ice
¼ cup water
Juice of ½ lime
1 tbsp simple syrup (or zero-calorie sweetener)
Put the cucumber, honeydew, spinach, ice, water, lime juice, and simple syrup in a blender, and blend until smooth.