Who says you can’t have dessert for breakfast? These stacks deliver a winning combo of quality carbs, mass-making protein, and good-for-you fats. Research shows the payload of antioxidants in blueberries can help mitigate the muscle damage associated with intense workouts. And levels of vitamin C can actually be higher in frozen blueberries compared with fresh.
Ingredients
2 cups frozen blueberries
2 tsp grated lemon zest
1 tsp ground cinnamon
1/2 tsp ginger powder
salt to taste
2 tsp cornstarch
2 cups light ricotta cheese
2 tbsp pure maple syrup
2 tbsp vanilla extract
8 tbsp almond butter
4 whole-grain English muffins, toasted
Directions
Place blueberries, 1⁄4 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.
