I did a search and didn't find where this had been posted before, but if it has, it is good enough to post again. I found this recipe on another low carb site and it was YUMMIE!

1/2 cup ricotta cheese
1 packet Splenda
1 egg
1 small splash of maple flavoring (or vanilla)
1/4 cup cream

Combine first four ingredients well....microwave for three minutes. Mix in cream and enjoy. I found that less cream would have worked just as well. I also added a pat of butter. It made a lot and I could not finish it all, but it was very good. This recipe would be a great foundation for making other things...I can imagine adding in berries, or even some cocoa (using the vanilla and not the maple flavoring.

At any rate, long story short...this makes a very filling change from eggs every morning I didn't run the carb count, but because of the ricotta, it would not be good for induction. Enjoy!

L

I make an uncooked version of this without the egg. Just mix ricotta cheese, sweetener, and cream. Add a tablespoon each of unprocessed bran and flax meal and a few sliced raspberries or strawberries, if you can get away with eating berries. I've become addicted to and it's easy on my blood sugar (I'm diabetic).

Karen D.

I do the same but add whey protien to increase the protien and keeps me filled up longer. I just mix in the whey (1 tbsp) to 1/4 cup of ricotta, add a bit of twin brown sugar and 1/4 cup of fruit and cream. It's good.

This really hits the spot....and this comes from a die-hard oatmeal fan! I added some cinnamon to the mixture too.

The smell of this cooking is heavenly!

I really enjoyed this, and I want to add that I never make any recipes off here because they dont usually interest me. And I am the laziest cook in the world. This was perfect, It was filling, and I intend to make this a regular breakfast.

Funny that I am reading this! And hear I thought I came up with something great! I mix a 1/2 C. ricotta cheese, 1 egg, 1 tea. of vanilla "OR" almond, and 1 pkt of splenda. Wisk it up and it tastes like a dessert!!! YES...I eat it raw, not cooked!

I tried this, though I think I added too much cream after (I would always add too much milk to oatmeal as well). It was ok, the texture was odd.

I used to eat this cold without the egg and call it "faux rice pudding".

Karen

I make something like this, adding flax seed meal near the end for a "whole-grain" effect and more fiber.

Also, I make a totally different mock oatmeal that is VERY oatmeal-like in my crockpot (to make it no-brainer):

(Note: contains soy)

2 C TVP
1 quart unsweetened soy milk OR coconut milk - can be half and half with water
1/4 t salt
spices like cinammon and vanilla if desired

It makes a big batch and it keeps well in the fridge up to a week or freezes well.

Ohhhh I have some TVP I had no idea what to do with. Do you cook it on low and for how long?

My favorite "Mock Oatmeal" is one I renaed mock applesauce. No clue why the origional recipe said oatmeal. It's jicama though with some cinnimon, sweetner, and a small touch of apple cider vinigar. It comes out tasting just like applesauce with a bit of a crunch like a macantosh has.

The whole point is just for it to get soft and the water to absorb. It's probably a couple of hours on high, or 3-4 on low, but if it goes longer, no biggie. You can do it on the stove, but I'm too lazy to watch it. You obviously could do it in smaller quantities, but I like making a bigger batch all at once.

I tried it in the oven once in a casserole dish, but it overflowed - quite the mess! Guess I don't have a big enough dish.

I have just finished eating a bowl of something simular. I thought I "invented" this recipe!! ha!! I was searching for somthing cereal like on the recipe boards and made it to this recipe after "inventing" mine!! I used an egg white instead of the whole egg. It was great!! I also used pumpkin pie spice. Yummo!

What is TVP?

Texturized Vegetable Protein.

My "mock oatmeal" is a bowl muffin (recipes on this forum under "baked goods" topped with cinnamon, Splenda, and soy milk. Yum!

Rachel

I am going to have to give this a try in the morning. Although I don't know if my ricotta is good. I wonder if I could use cottage cheese instead?