The first time I heard of adding Ricotta to oatmeal, I thought the person was NUTS. Then I tried it, and now it is my FAVORITE BREAKFAST!

• 1 cup cooked oats (3 Tbs. rolled oats per carb block, so 9 Tbs. rolled oats plus 1/2 cup water)
• 3/4 cup Non-fat Ricotta Cheese (find one you like the taste of)
• 6 pecan halves

Karen's Brown Sugar Praline

• 2/3 cup cooked oats (3 Tbs. rolled oats per carb block, so 6 Tbs. rolled oats plus 1/3 cup water)
• 3/4 cup Non-fat Ricotta Cheese (find one you like the taste of)
• 6 pecan halves
• 1-1/2 Tbs Brown Sugar OR 1 Tbs tiny raisens

I will confess that I leave off 1/3 cup of the rolled oats and use 1-1/2 tsp. of brown sugar which I ONLY SPRINKLE ON TOP OF THIS. Don't mix it in, and when you take a bite, a little sugar will be on each bite and it will taste SWEETER. Another variation would be to soak 1 Tbs. of raisens (one carb block) in the water you will cook your oatmeal in, and it will infuse the sweet raisen taste throughout.

Katt's Cocoa Peanut Butter Cream:

• 1 cup cooked oats (3 Tbs. rolled oats per carb block, so 9 Tbs. rolled oats plus 1/2 cup water)
• 3/4 cup Non-fat Ricotta Cheese (find one you like the taste of)
• 1-1/2 tsp. peanut butter
• 1/2 packet Swiss Miss Sugar Free Cocoa Mix