Ingredients

The following ingredients have 4 Servings
  • ½ cup part skim ricotta cheese
  • 2 ounces Neufchâtel cheese, (at room temperature)
  • 1 ½ teaspoons vanilla extract, (divided use)
  • 1 teaspoon lemon juice
  • 3 teaspoons coconut sugar or honey, (divided)
  • 8 slices whole grain bread
  • 1 cup sliced strawberries plus extra for garnish
  • 2 large eggs
  • ½ cup milk, (any type)
  • ¼ teaspoon cinnamon
  • Oil or butter, (for the griddle)
  • Optional: maple syrup for serving

Instruction

  • Mix the ricotta cheese, Neufchâtel cheese, 1 teaspoon vanilla, lemon juice and 2 teaspoons sugar (or honey) together in a bowl. Spread equal amounts of the filling on each slice of bread. Arrange strawberry slices on the surface of 4 slices of bread and top them with the other 4 slices of bread, forming 4 sandwiches.
  • Whisk the eggs, milk, cinnamon, ½ teaspoon vanilla, and 1 teaspoon sugar (or honey) together in a bowl or shallow dish.
  • Heat a griddle or large skillet over 
medium heat and brush with a small amount
of oil or butter. Dip each sandwich into the 
egg mixture for a few seconds on each side
and then place them on the griddle. Cook
 3–4 minutes until golden brown, then flip and cook another 3–4 minutes on the second side.
  • Transfer the sandwiches to a cutting board and let them cool slightly. Cut into triangles. Serve with fresh strawberries and a little maple syrup.