Nutritional info per serving
542 calories, 30g protein, 54g carbs, 25g fat
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Makes 4 servings
- 2 cups frozen blueberries
- 2 tsp grated lemon zest
- 1 tsp ground cinnamon
- ½ tsp ginger powder
- 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.