This may sound strange, but it's very good on a cold morning when you miss a nice steaming bowl of regular hot cereal. It's good without the pumpkin as well. If you like, you can freeze the rest of the pumpkin in an ice cube tray and then transfer to a zip-type bag. Then, just pop out as many as you want.

Ingredients

1/2	cup Sargento Light ricotta cheese
1	egg
1/4	cup pumpkin
1	pinch salt
1/2	tsp Splenda
2	tbsp Flax seed Milled

Directions

1. Mix up the ricotta with water to thin it out - quite thin if you want to add flax seed meal, which thickens it a lot.
   
   
2. Add an egg and beat well (I use a whisk) - you don't want a lot of strings of egg white.
   
   
3. Add the pumpkin and salt.
   
   
4. Sweeten to taste and add cinnamon and nutmeg or whatever. If I have it, I like to add a touch of Da Vinci's Sugar-Free Caramel Syrup.
   
   
5. Stir while heating on medium heat. When it goes "grainy", that's the egg cooking. Stir in the flax seed meal at this point.
   
   

Categories

Breakfast

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very high in vitamin A

Bad points Very high in cholesterol