Who says toast can't be a dessert... and breakfast at the same time?? I will eat this toast for breakfast or dessert. It's sweet, but not too sweet. The "cream" is actually whipped ricotta. It's so fluffy and not to heavy. And I love strawberries during my ovulatory phase- they're super supportive of this phase. Ugh. I'm obsessed!
Ingredients
Makes about 5 servings of whipped ricotta, 1 full serving
- 8 oz ricotta (I used dairy free)
- 1/2 tsp vanilla extract
- 3 tbsp raw honey
- 1/4 c coconut cream (solid part only)
- 1/2 c strawberries
- 1 slice bread of choice (I used gluten free)
- 1 tbsp butter (optional)
Directions
- Wash and slice your strawberries length wise.
- Spread butter on your bread and toast in toaster.
- Make the whipped ricotta by combining ricotta, honey, and coconut cream in a standing mixer. You can also use a hand mixer or whisk. Whip until everything is fully combined and light and fluffy.
- Top toast with a generous amount of whipped ricotta, following with the slice strawberries on top.
Only 4 steps?! SO EASY. Yet so good. If you wanna make it just a touch sweeter, you can add a teensy drizzle of melted honey or maple syrup on top. Use a nice thick slice of bread and lay the strawberries on in a cute pattern and your toast is IG worthy. Enjoyy! 🫶