Prep 1 min
Cook 3 mins
Low-carb comfort food. Consistency is somewhere between cream-of-wheat and savory pudding.
- 1⁄3 cup ricotta cheese
- 1 egg
- 3 tablespoons heavy cream
- 1 tablespoon flax seed meal
- Splenda sugar substitute, to taste
- Mix first three ingredients together in a saucepan.
- Cook stirring over medium heat until thick.
- Add Flax and splenda.
- Sprinkle with cinnamon.
Comfort food breakfast! This was wonderful this morning with the snow coming down like gangbusters (to quote hubby). I stirred the egg mixture with a whisk until it just started to boil and really thicken up, then added agave and a ton of cinnamon with the flax. I didn't measure the flax, just threw in a good sized handful. I like chocolate flavor hot cereal, so after tasting, I added a packet of no sugar added cocoa mix (10 carbs). Plain soy milk worked well in this for the cream as well. A little less texture than the malt-o-meal the kids (and I) love, but a very good substitute to cut back on carbs. Very filling as well. Thanks for sharing. Going to add a maple extract next time to try to replicate the other flavors of hot cereal. Update: Maple and brown sugar works! Added Splenda, a dollop of molasses, and about a quarter to half a teaspoon of maple extract before stirring in the flax, and it's perfect! I can have my favorite malt o meal flavor without the guilt. Thanks again! Also, almond milk works just as well as soy...
Delicious change of pace for a low-carb breakfast! My daughter and I thought it tasted great without the Splenda - it just needed a dash of salt. I added a handful of fresh blackberries. I think this recipe would also work with salt instead of cinnamon as a grits substitute, maybe use more flax and less cream. I substituted unsweetened almond milk for the cream to reduce the calories.
This was a nice change of pace for being on Atkins for awhile. I do love my breakfast cereals. I thought it could even use a little more flaxseed meal. It would do nicely with some sugar-free maple syrup too, instead of the cinnamon. I found I had to watch it pretty closely to guard against sticking, overcooking or turning into a cooked-egg mass, but it only took a few minutes and it was done.