Ingredients

1 cup low-fat ricotta or cottage cheese
1⁄2 cup skim milk
2 cups strawberries, sliced
2 Tbsp honey
2 Tbsp sliced or chopped almonds
1  Tbsp butter
2  eggs
1 cup milk
1⁄4 tsp cinnamon
1 tsp vanilla extract
8 slices whole wheat bread
Powdered sugar (optional)

Directions

1. Place the ricotta, milk, strawberries, honey, and almonds in a mixing bowl and stir gently to combine. Set aside.
2. Heat the butter in a large cast-iron skillet or nonstick pan over medium heat.
3. Beat the eggs with the milk, cinnamon, and vanilla in a shallow dish.
4. Working one slice at a time, place the bread in the egg mixture, turning it over once to thoroughly coat, then add it directly to the hot pan.
5. Repeat until the pan is full.
6. Cook each slice for 2 to 3 minutes per side, until a golden brown crust is formed.
7. Remove from the pan.
8. Divide the strawberry mixture among four slices of toast, spreading to evenly coat.
9. Top them each with another slice to make a sandwich, then slice on the diagonal to create two equal triangles. Serve with a shake of powdered sugar or a drizzle of pure maple syrup, if you prefer.