Ricotta and Egg Mixture
A simple, creamy blend of ricotta, eggs, and sugar, perfect as a filling for pancakes, toast, or a quick sweet breakfast.
- Total time
- 10 min
- Servings
- 4
- Calories
- 150
- Protein
- 10g
Ingredients
- 1 cup ricotta cheese
- 2 large eggs
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- 1
In a medium bowl, add the 1 cup ricotta, 2 large eggs, 2 tbsp sugar, 1/2 tsp vanilla extract, and 1/8 tsp salt.
- 2
Whisk vigorously until the mixture is smooth and creamy, with no large lumps of ricotta remaining, about 2 minutes.
- 3
Taste the mixture and add more sugar if you prefer it sweeter, up to 1 additional tablespoon.
- 4
Use immediately as a filling for crepes, pancakes, or toast, or refrigerate in an airtight container for up to 2 days.
- 5
If using as a filling, spread a generous spoonful onto your base and enjoy.
Tools you’ll need
- Medium bowl
- Whisk
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