Raspberry and Ricotta Stuffed French Toast Pitas

Submitted by Mary Jenny

"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:"

 

• Ready In: 16mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 (450 g) package pita break morning rounds cranberry oranges
• 3⁄4 cup light ricotta cheese
• 2 tablespoons maple syrup
• 1⁄2 teaspoon cinnamon
• 1 teaspoon vanilla, divided
• 1 cup fresh raspberry
• 2 eggs
• 2⁄3 cup milk
• 3 tablespoons unsalted butter
• 1 tablespoon maple syrup, for serving
• 1 cup fresh raspberry

directions

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.