Raspberry-Ricotta French Toast

Raspberry-Ricotta French Toast

Health Rating
Prep Cook Ready in Servings
5 min 5 min 10 min 1


1/4 tsp Cinnamon
1 large egg Egg
1 tsp Honey
1 tbsp Milk, fat-free (skimmed)
1 slice Mixed-grain bread
3 spray (about 1/3 second) Olive oil cooking spray
1 tbsp Pecans (chopped)
1 cup Raspberries
1/4 cup Ricotta cheese (skimmed milk)


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.

Coat a small nonstick skillet with canola oil cooking spray and place it over medium heat.

Beat the egg, milk, and cinnamon in a shallow bowl. Dip the bread in the egg mixture and flip to coat both sides.

Transfer the bread to the skillet and cook for 1 to 2 minutes per side, or until the egg is lightly browned.

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.

Nutrition Facts

Per Portion

Calories 399
Calories from fat 164
Calories from saturated fat 51
Total Fat 18.3 g
Saturated Fat 5.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 7.5 g
Cholesterol 213 mg
Sodium 265 mg
Potassium 456 mg
Total Carbohydrate 39 g
Dietary Fiber 11.4 g
Sugars 15.0 g
Protein 19.8 g

Dietary servings

Per Portion

Fruit 2.0
Grain 0.7
Meat Alternative 0.8
Milk Alternative 0.3

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada