NUTRITION

SERVINGS

INGREDIENTS

2 slices sprouted grain bread

0.75 cup egg whites

0.25 cup part-skim ricotta cheese

0.5 cup non-fat Greek yogurt

0.5 cup fresh strawberries

0.5 tsp vanilla extract

0.5 tsp ground cinnamon

1 tsp coconut oil

1 tsp pure maple syrup

PREPARATION

• 1

  In a small bowl, mash 0.25 cup of the strawberries and mix with the ricotta cheese and 0.25 cup of the Greek yogurt until well combined.

• 2

  Spread the ricotta mixture evenly onto one slice of sprouted bread and top with the second slice to form a sandwich.

• 3

  In a shallow dish, whisk together the egg whites, vanilla extract, and ground cinnamon until frothy.

• 4

  Place the sandwich into the egg white mixture, allowing it to soak for about 30 seconds on each side until the liquid is fully absorbed.

• 5

  Heat the coconut oil in a non-stick skillet over medium heat until melted and shimmering.

• 6

  Carefully place the sandwich in the skillet and cook for 3 to 4 minutes per side until the bread is golden brown and the filling is warm.

• 7

  Transfer to a plate and serve topped with the remaining Greek yogurt, the rest of the sliced strawberries, and a light drizzle of maple syrup.