Blueberry Banana + Sweet Ricotta French Toast

The back side of French toast doesn’t get enough attention. The rear can be pretty tooooo! French toast stuffed with banana, blueberries, and a sweet ricotta spread. Topped with a hazelnut crunch Rawmio drizzleyy. I am hooked on ricotta. I hadn’t had it in well over a year and now I’m addicted.

IMG_6142[1]Blueberry Banana + Sweet Ricotta French Toast

Serves: 1

French Toast

  • 2 egg whites
  • 2 TBSP unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 1 stevia packet
  • 2 slices of Nature’s Own 40 cal/slice bread (or bread of choice)

Filling

  • 1/2 banana
  • 1/2 cup blueberries
  • 1/4 cup reduced fat ricotta
  • 1/4 tsp vanilla extract
  • 1 stevia packet

Whisk together the egg whites, almond milk, vanilla extract, and stevia. Let your bread soak in the mixture for 2-3 minutes per side so it gets nice and soggy! I use this bread for french toast because this kind is soft and soaks up the egg white mixture a lottttt. So it gets fluffy when it cooks. Others can be too dense. Spray a pan with nonstick spray and cook on a medium/low heat for 3-4 minutes per side, or until the egg whites are cooked and it’s slightly browned on each side.

On one piece, lay your sliced banana and blueberries. Mix the ricotta, vanilla, and stevia, then spread it on the other piece of French toast. Sandwich your French toast together. Slice, and eat! I also added Rawmio on top of mine.


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