Servings
4
Cook Time
20
Prep Time
5

Nutritional info per serving

542 calories, 30g protein, 54g carbs, 25g fat

Makes 4 Servings
Ingredients 
2 cups frozen blueberries
2 tsp grated lemon zest
1 tsp ground cinnamon
½ tsp ginger powder
Salt
2 tsp cornstarch
2 cups light ricotta cheese
2 tbsp pure maple syrup
2 tsp vanilla extract
8 tbsp almond butter
4 whole-grain English muffins, toasted
How to make it 

Place blueberries, ¼ cup water, lemon zest, cinnamon, ginger powder, and a pinch of salt in a medium-size saucepan over medium-high heat. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, for 15 minutes. In a small bowl, stir cornstarch into 2 tbsp water until dissolved; stir into blueberry mixture and heat for 1 minute, or until sauce is thickened.

In a bowl, stir together ricotta, maple syrup, and vanilla extract.

To serve, spread 1 tbsp almond butter on each English muffin half. Top muffins with a dollop of ricotta mixture and blueberry sauce.