I was looking at Twitter one morning before breakfast and stumbled upon this recipe. It looked good so I figured I'd give it a try.
Raspberry-Ricotta French Toast
1 cup raspberries
1 teaspoon honey
1⁄4 cup fat-free ricotta cheese
1 large omega-3–enriched egg
1 tablespoon fat-free milk
1⁄4 teaspoon ground cinnamon
1 slice multigrain bread
1 tablespoon chopped pecans
1. Mash 1⁄4 cup of the raspberries with 1⁄2 teaspoon of the honey in a small bowl with a fork. Add the ricotta and stir to combine. Set aside.
2. Coat a small nonstick skillet with canola oil cooking spray and place it over medium heat.
3. Beat the egg, milk, and cinnamon in a shallow bowl. Dip the bread in the egg mixture and flip to coat both sides.
4. Transfer the bread to the skillet and cook for 1 to 2 minutes per side, or until the egg is lightly browned.
5. Top it with the reserved ricotta mixture, and sprinkle on the pecans and 1⁄4 cup of the remaining raspberries. Drizzle with the remaining 1⁄2 teaspoon of honey and garnish with additional cinnamon, if desired. Serve with the remaining 1⁄2 cup of raspberries on the side.
So, There is one specific thing that I think makes this slimming. One piece of toast. Really? Who eats just ONE piece of french toast? No one. So I revised just a little in that I put probably 1/3 cup of milk in instead of a tablespoon. Here is the mixtures.
I also added a little vanilla to the egg mixture cause vanilla extract is always good.
Pretty typical french toast. I like Ricotta, but there was a lot of the mixture even for two pieces of bread and when you see the photo, I think you'll understand what I mean. I drizzled with honey too but the raspberries or honey didn't make the ricotta as sweet as I would have liked. I guess i came in with more of a sweeter cheese. This might be cause I've only ever eaten ricotta in Lasagna but I'm not sure. I really did like it and I think it was a very simple and easy yet elegant way to shake up a traditional french toast.
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