#NationalFrenchToastDay – Raspberry Ricotta French Toast

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.

Recipe Credit: Excerpted from the book Slim Calm Sexy Diet by WH nutrition expert, Keri Glassman.


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