Berry Collagen Breakfast Toast

Berry Collagen Breakfast Toast

Here's a delicious and nutritious Berry Collagen Breakfast Toast recipe that incorporates ricotta, honey, vanilla extract, collagen powder, healthy bread, and fresh berries. 

This breakfast toast is not only visually appealing but also packed with protein from the ricotta and the added collagen, antioxidants from the fresh berries, and a touch of sweetness from the honey and vanilla. It's a delightful and nutritious way to start your day or enjoy as a snack during the holiday season!



2 slices of your favorite healthy bread (such as whole grain, whole wheat, or gluten-free)

1/2 cup of low-fat ricotta cheese or a vegan ricotta (see recipe below)

1-2 tablespoons of raw honey (adjust to taste)

1/2 teaspoon pure vanilla extract

1 scoop of marine collagen powder. We use Ultimate 2.0 or Ultimate 3.0. For an unflavoured option add 2 tsp Collagen Renew powder.

1 cup of fresh mixed berries (strawberries, blueberries, raspberries, or any berries of your choice)

Fresh mint leaves for garnish (optional)

berries in a bowl



1. In a small mixing bowl, combine the ricotta cheese, honey, vanilla extract, and collagen powder. Mix well until everything is thoroughly combined. Taste and adjust the sweetness with more honey if desired.

2. Toast your slices of healthy bread to your preferred level of crispiness. Once the toast is ready, spread the ricotta and collagen mixture evenly over each slice.

3. Arrange the fresh mixed berries on top of the ricotta mixture. You can be as creative as you like with the berry placement.

4. Drizzle a little extra honey over the berries for added sweetness, if desired.

Optional: Garnish the toasts with fresh mint leaves to add a pop of color and freshness.

Serve your Berry Collagen Breakfast Toast immediately while the bread is still warm and the ricotta mixture is creamy.


ricotta, berry and collagen breakfast toast


For a vegan option: 

Sweet Vegan Cashew Ricotta Cheese

This sweet vegan cashew ricotta is perfect for spreading on toast, pancakes, waffles, or using as a filling for desserts like crepes, pastries, or stuffed dates.


1 cup raw cashews, soaked in hot water for 1 hour or in cold water overnight

2 tablespoons nutritional yeast (optional, for a slightly cheesy flavor)

2 tablespoons fresh lemon juice

2 tablespoons maple syrup or agave nectar (adjust to taste)

2 tablespoons almond milk or any plant-based milk of your choice (adjust for desired consistency)

1/2 teaspoon pure vanilla extract

A pinch of salt (optional, to enhance flavors)

vegan ricotta



1. Drain and rinse the soaked cashews thoroughly.

2. In a food processor or high-speed blender, add the soaked cashews, nutritional yeast (if using), fresh lemon juice, maple syrup or agave nectar, almond milk, vanilla extract, and a pinch of salt (if desired).

3. Blend the mixture until it becomes creamy and smooth. You may need to scrape down the sides of the container and blend again to ensure everything is well combined.

4. Taste the mixture and adjust the sweetness with more maple syrup or agave nectar if desired. If the mixture is too thick, you can add a bit more almond milk to achieve your desired consistency. It should be smooth and spreadable, like sweet ricotta cheese.

Once you're satisfied with the taste and texture, transfer the sweet vegan cashew ricotta to a container with a lid.

Store it in the refrigerator for at least an hour before using to allow the flavors to meld.

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