Recipes: Snack/Entree

Blueberry Avocado Toast

Sweet blueberries and honey pair with savory ricotta or cottage cheese for a tasty spread, topped with creamy avocado and zesty lime.


  • ¾ cup blueberries, divided
  • ½ cup low-fat ricotta cheese
  • ½ tablespoon honey
  • ½ large avocado, peeled, halved, pitted and thinly sliced
  • 1 tablespoon lime juice
  • 1⁄8 teaspoon salt
  • 6 slices bread of choice, each about ½-inch thick, toasted
  • Optional: large cookie cutters in fun shapes


    1. In a food processor, pulse ½ cup blueberries until puréed. Add ricotta and honey. Blend until smooth.
    2. In a small bowl, gently toss avocado with lime juice and season with salt.
    3. Using a large cookie cutter, cut out shapes from bread slices and toast until desired darkness is reached.
    4. Spread blueberry mixture over toast shapes. Top with avocado slices and sprinkle with remaining blueberries.
Recipe Tip


  • Store remaining ricotta mixture in an airtight container in the fridge for up to one week.

  • Use leftover toast scraps for breadcrumbs or croutons.