Name: Raspberry Stuffed French Toast
Prep time: PTnullM
Cook time: PTnullM
Yield: 1 servings
Ingredients: 1 item(s) Flatout Flatbread Light original flatbread; 3 Tbsp fat-free cream cheese; 0.25 cup(s) fresh raspberries; 0.5 tsp lemon zest; 1 item(s) egg(s) beaten; 1 Tbsp pomegranate molasses; 5 spray(s) cooking spray

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Total Time: 0 min
Serves: 1
Difficulty: Easy

Ingredients

Flatout Flatbread Light original flatbread

1 item(s)

fat-free cream cheese

3 Tbsp

fresh raspberries

¼ cup(s)

lemon zest

½ tsp

egg(s)

1 item(s), beaten

pomegranate molasses

1 Tbsp

cooking spray

5 spray(s)

Instructions

In a small bowl, mix together the raspberries and lemon zest with the cream cheese.
Spread this mixture on one half of the flatbread and fold the flatbread in half.
Brush the egg mixture onto both sides of the folded flatbread and press edges together with fingertips to seal.
In a non-stick skillet treated with cooking spray, cook the flatbread about 2 minutes on each side, until the egg wash is cooked and the flatbread is toasted.
Remove from the pan and serve drizzled with pomegranate molasses.

Notes

Source: www.flatoutbread.com

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