2 pieces low-GI white bread, cut in half diagonally
1 (60g) egg, whisked
1 tsp cinnamon sugar
2 tbsp skim milk
2 tsp light margarine
3 tbsp Pantalica smooth light ricotta
1 small banana, sliced
20 g roughly chopped walnuts
honey, to serve
- Dip bread pieces into mixture of egg, cinnamon sugar and milk. Heat margarine in a large non-stick frying pan over medium heat. Add the bread and cook for 2 minutes each side or until golden brown.
- Place 2 pieces of bread on each serving plate. Divide ricotta, banana and walnuts. Drizzle a little honey over each.