Raspberry And Ricotta Stuffed French Toast Pitas

• 1 (450 g) package pita break morning rounds cranberry oranges
• 3/4 cup light ricotta cheese
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla, divided
• 1 cup fresh raspberry
• 2 eggs
• 2/3 cup milk
• 3 tablespoons unsalted butter
• 1 tablespoon maple syrup, for serving
• 1 cup fresh raspberry

1. Split pita rounds, set aside. In bowl, stir ricotta with maple syrup and cinnamon and 1/2 tsp vanilla. Spread about 2 tbsp (30 ml) of the ricotta mixture on each of the pita halves.
2. Sandwich pita halves with a few raspberries. Repeat with remaining pitas. Slice each in half crosswise.
3. In shallow dish, whisk together eggs, milk and remaining vanilla. Dip each pita sandwich half in egg mixture.
4. Melt butter in skillet over medium heat. Fry stuffed pitas for 2 to 3 minutes per side, until golden.
5. Serve drizzled with maple syrup and additional raspberries.

cranberry oranges, light ricotta cheese, maple syrup, cinnamon, vanilla, fresh raspberry, eggs, milk, unsalted butter, maple syrup, fresh raspberry

Taken from www.food.com/recipe/raspberry-and-ricotta-stuffed-french-toast-pitas-521438 (may not work)