Raspberry & Ricotta Toastie
Prep Time: 10 minutes
Cooking Time: 1-2 minutes
2 slices of fresh brioche or sourdough
2 tablespoon butter
100 g ricotta
1 tablespoon Natvia, plus extra
60 g raspberries (½ cup)
- Butter one side of each piece of bread.
- Combine the Natvia and Ricotta. Spread onto the unbuttered sides of the bread. Sprinkle raspberries over the ricotta of one of the slices. Sandwich together the bread.
- Heat a fry pan to medium high and place the sandwich on the fry pan. Fry for 30 -45 seconds before carefully flipping over. Press down with a spatula and fry for 15-20 seconds until golden brown on both sides
- Serve with extra raspberries and natvia sprinkled over the top
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