Ricotta and Raspberry French Toast
291 cal
10m prep · 10m cook
2 servings
Macro Breakdown
291
Calories (cal)
15
Protein (g)
30
Carbs (g)
12
Fat (g)
Fibre: 5g
Protein 26% Carbs 53% Fat 21%
Ingredients
Item
Weight
Cals
Sourdough bread
100g
265
Ricotta cheese
100g
174
Raspberries
100g
52
Egg
50g
72
Skim milk
50g
18
Method
1
Whisk the egg and milk together. Dip the sourdough bread into the mixture. Cook on a non-stick pan until golden brown. Serve topped with ricotta and fresh raspberries.