Give mom a break for Mother’s Day with this elegant and simple breakfast in bed! Lori Bumbaco, Oncology Dietitian at NorthShore, recommends taking advantage of local strawberries for freshest flavor. This delicious treat can be served any time of day, and combines nutritious strawberries with low-fat ricotta. Try this with a whole wheat English muffin – such as Ezekiel – for its satisfying and filling fiber.

Recipe makes 8 servings

Ingredients:

• 2 cups ripe strawberries, sliced
• 1 cup low-fat ricotta cheese
• 4 whole wheat English muffins, halved and toasted
• 1 tsp lemon zest
• ¼ cup fresh basil leaves, thinly sliced
• Honey to taste
• Sea salt and fresh ground pepper

Directions:
1. In a small bowl combine the ricotta, lemon zest, salt and pepper to taste.
2. Spread a generous smear onto toasted whole wheat English muffin.
3. Layer strawberries on top, followed by basil.
4. Drizzle honey as desired.
5. Season with additional salt and pepper if desired.

Nutrition Information (per serving):
Calories: 232
Fat: 6 g
Cholesterol: 19 mg
Carbohydrates: 34 g
Dietary Fiber: 5 g
Total Sugars: 10 g
Protein: 13 g