Monday, February 16, 2009

Ricotta-Cherry-Hazelnut Stuffed French Toast

I was trying to find new and interesting uses for a container of ricotta hanging around in my fridge when I happened upon the idea of stuffed french toast. I'd never tried it before--boy, was I missing out!

This is an unbelievably delicious, rich treat for breakfast, lunch or anytime. I could imagine it as a decadent dessert, served with a scoop of vanilla ice cream or crème anglaise. The ricotta lends a creaminess that mixes so perfectly with the cherry jam. Heavenly! And by using fiber-rich oatmeal bread and sugar substitutes, it was a no-guilt treat.

Ricotta-Cherry-Hazelnut French Toast
Serves 2

1 egg
1/4 cup sugar-free non-dairy hazelnut liquid coffee creamer –OR– 1/4 cup half-and-half sweetened with 1 tablespoon sugar or substitute
4 slices bread (I used thin-sliced lite oatmeal bread at 6 net carbs per slice)
2 tablespoons cherry all-fruit jam
2 tablespoons ricotta cheese
Butter (for frying)
Powdered sugar or substitute (for sprinkling; I used substitute)
Agave nectar (for drizzling)

Whisk together the egg and creamer. Set aside.

Spread 2 slices of bread with jam. Spread the other 2 slices of bread with ricotta. Make a sandwich of 1 slice with jam and 1 slice with ricotta. Repeat to make a second sandwich. Press gently to help sandwiches stick together.

In a shallow dish with a flat bottom, dredge sandwiches in egg-cream mixture, coating well on both sides. Fry sandwiches in a buttered skillet set over medium-low heat until hot and browned on both sides. Transfer to a cutting board. Gently cut sandwiches into quarters and arrange on plates. Sprinkle lightly with powdered sugar and drizzle with agave nectar.

Serve hot.


Sara said...

This looks so good, what a fun breakfast treat!

Amanda said...

Thanks, Sara! So yummy, and easy, too--very tempting to make during the week!

Donna-FFW said...

This is OUT of this world !! It sounds so delicious!!! WOW!

Sam said...

Wow that does sound good, I'm gonna try ricotta on my bolognese next time too. Thanks for that tip!

Amanda said...

Well thank you, Donna! I hope you get a chance to try it out--I sure do like it!

Sam--thank you, good sir! Let me know how you like the ricotta on your pasta. I think it's just the cat's meow! :)

Joy @ Joy Of Desserts said...

That sounds really good, Amanda. Great idea to use hazelnut coffee creamer.

Amanda said...

Thanks, Joy!

I often use coffee creamer in lieu of milk or cream in recipes. I have one particular cheesecake recipe that, by layering my sugar-sub with SF flavored coffee creamer, really makes a nice end product.

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