Raspberry and Ricotta Stuffed French Toast Pitas
By: Robin Peters
Published: Thursday, March 5, 2015 - 11:59am

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.

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.