Lemon Yogurt Breakfast Bowl

Yield: 1 serving

Ingredients:

• ¼ cup part-skim ricotta cheese
• ¾ cup nonfat vanilla Greek yogurt
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice (or to taste)
• ¼ cup raspberries
• ¼ cup blueberries
• 2 tablespoons pecans, chopped

Directions:

• Combine ricotta cheese, yogurt, lemon zest and fresh lemon juice in a bowl.  Stir well.
• Top with raspberries, blueberries and pecans.
   

Nutrition Facts:  307 Calories, 16 Grams Fat, 22 % DV Calcium, 20 Grams Protein