FRENCH TOAST, ITALIAN-STYLE
If you have time, let the ricotta come to room temp so it spreads easier.
(Number of Powerfoods: 4)
2 TABLESPOONS PART-SKIM RICOTTA CHEESE
2 SLICES WHOLE GRAIN BREAD
1 TEASPOON HONEY
1 TABLESPOON SLICED ALMONDS
½ TEASPOON GROUND CINNAMON
1 EGG
1 TABLESPOON 1 PERCENT MILK
HANDFUL OF FRESH BERRIES (STRAWBERRY, BLUEBERRY, BLACKBERRY)1. Spread the ricotta on 1 bread slice. Drizzle the honey over the ricotta, top with the sliced almonds,
and sprinkle lightly with cinnamon. Top with the remaining bread to form a sandwich.
2. Coat a nonstick griddle or skillet with cooking spray and heat over medium heat. Whisk the egg,
milk, and any remaining cinnamon in a shallow bowl. Dip the sandwich into the egg to coat both
sides. Place in the pan and cook until the bread is lightly browned on both sides. Serve with the
berries.
Makes 1 serving.
Per serving: 330 calories, 18 g protein, 43 g carbohydrates, 10 g fat (3.5 g saturated), 340 mg
sodium, 6 g fiber
FOOD FACT
Ricotta cheese is technically not a cheese at all because it’s made from the whey (liquid)
drained from other cheeses. But that makes it naturally low in fat and sodium, with a fat
content of 4 to 10 percent. So put ricotta to good use other than in your Italian lasagna.