Roughly chop or slice larger berries. Place berries into a small non-stick frying pan with 2 teaspoons of water. Warm berries over medium-high heat for 1 to 2 minutes, stirring often. Remove from the heat and allow to stand for 5 minutes. Alternately, place frozen berries in a microwave-safe dish and microwave them on medium to high for 30 to 60 seconds.
Toast the English muffin. Spread the peanut butter over each muffin half. Top with ricotta and berries.
TIP: Drizzle over a teaspoon of honey if you have Sweets to spare for the day. Swap the peanut butter for 1.5 tablespoons of chopped peanuts for a crunchier version.
|Total Fat||15.4 g|
|- Saturated Fat||5.7 g|
|Total Carbohydrate||47 g|
|- Dietary Fiber||9 g|
|- Total Sugars||13.3 g|
|-- Added Sugars||0 g|