Raspberry and Ricotta Stuffed French Toast Pitas
Ingredients
• 1 pkg (450 g) Pita Break Morning Rounds Cranberry Orange
• 3/4 cup light ricotta cheese
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1 tsp vanilla, divided
• 1 cup fresh raspberries
• 2 eggs
• 2/3 cup milk
• 3 tbsp unsalted butter
• Maple syrup, for serving
• Fresh raspberries, for serving
Preparation
1
Split pita rounds, set aside. In bowl, stir ricotta with maple syrup and cinnamon and 1/2 tsp vanilla. Spread about 2 tbsp (30 ml) of the ricotta mixture on each of the pita halves.
2
Sandwich pita halves with a few raspberries. Repeat with remaining pitas. Slice each in half crosswise.
3
In shallow dish, whisk together eggs, milk and remaining vanilla. Dip each pita sandwich half in egg mixture.
4
Melt butter in skillet over medium heat. Fry stuffed pitas for 2 to 3 minutes per side, until golden.
5
Serve drizzled with maple syrup and additional raspberries.
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About
Using nutritious pita, try this sweet and savory twist on French toast, a quick-to-prepare recipe featuring Morning Rounds from the Ozery's Pita Break line.
Yield:
6
Added:
Thursday, March 5, 2015 - 11:59am
