RASPBERRY AND RICOTTA STUFFED FRENCH TOAST PITAS
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. If you need an option on-the-go, toast one or two of the pitas topped with your choice of spread. But do try this French toast as well:
Provided by Mary Jenny
Categories Breads
Time 16m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- Sandwich pita halves with a few raspberries. Repeat with remaining pitas. Slice each in half crosswise.
- In shallow dish, whisk together eggs, milk and remaining vanilla. Dip each pita sandwich half in egg mixture.
- Melt butter in skillet over medium heat. Fry stuffed pitas for 2 to 3 minutes per side, until golden.
- Serve drizzled with maple syrup and additional raspberries.
Nutrition Facts : Calories 219.7, Fat 11.1, SaturatedFat 6.3, Cholesterol 90.6, Sodium 77.9, Carbohydrate 23.6, Fiber 4.6, Sugar 15.1, Protein 7.8
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