Raspberry Ricotta Toast

Shake up your breakfast or snack with some high fiber, antioxidant packed raspberries, and sweet ricotta on toast.

Do you eat get into eating ruts?  Like, do you eat the same breakfast every day, and 1 or 2 lunches and the same 4 or 5 dinners?  If so, you are not alone.  We're all creatures of habit. I HAVE to mix up at least dinners so I have something to share on this blog, but here's my confession - I eat the same darn overnight oats breakfast every day.  OK, I do vary the fruit, and the nuts, but otherwise, it's pretty much the same.  Some weeks, I feel like even my grocery cart looks the same every week.  BO-RING!

So this week I decided to change it up a little bit.  I'm not usually much of a toast eater, but I found some heavenly, nutty whole grain bread, and for some reason, in the middle of winter, Sprouts had fresh raspberries on sale. A bit of ricotta cheese mixed with a touch of honey, and I have a new breakfast (or snack) idea.  Super easy too!

Did you know that raspberries are super high in fiber?  One cup of raspberries has about 9 grams of fiber - including the soluble kind of fiber that helps to lower cholesterol and stabilize blood sugar.  That's good, especially at breakfast or snack time.

Raspberry Ricotta Toast|Craving Something Healthy

Fun Fact (in case you're ever on Jeopardy).  Raspberries have so many seeds because each raspberry is made of many time fruits (called drupelets) all clustered together, and each one has a seed.

This really doesn't need a recipe, but just in case, here it is!


Raspberry Ricotta Toast|Craving Something Healthy

Raspberry Ricotta Toast

A quick and healthy breakfast or snack idea
5 from 3 votes
Print Pin
Course: Breakfast, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 0 minutes
Servings: 1 serving
Calories: 208kcal


  • 2 slices whole grain bread
  • ¼ cup ricotta cheese
  • 1 tablespoon honey
  • ½ cup fresh raspberries


  • Mix together the ricotta cheese and honey.
  • Toast the bread, and spread ½ the ricotta on each slice of bread
  • Top each slice with ¼ cup of fresh raspberries
  • Serve immediately


Calories: 208kcal | Carbohydrates: 28g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 64mg | Potassium: 166mg | Fiber: 4g | Sugar: 20g | Vitamin A: 293IU | Vitamin C: 16mg | Calcium: 144mg | Iron: 1mg
Did you make this recipe?Tag me @CravingSomethingHealthy!

The Red Raspberries website has lots of great health info and recipes for raspberries.  In case you want to stop by and visit them.

Do you get excited when you spy the first raspberries of the season at the grocery store?

Eat well!


  1. Delicious! And it is the same with me, I love to cook and so but when it comes to breakfast I am pretty uncreative. It is mostly bread with cheese or müsli. I love this idea, raspberries are great and I can imagine this working well with quark, that's more common around here and costs about 1/3 of what ricotta costs.

  2. I never even thought of using ricotta cheese to spread on toast! What a wonderful topping with the raspberries and honey:)

    1. I know - I always forget about ricotta too, but it's a nice change and it's mild flavor works well with sweet and savory. Thanks for visiting Rachel!

  3. Excellent choice for lunch during a busy day! A touch of sweetness is a boost of energy for our brain and the hormone of happiness 😉 We also have bread and riccotta - in effect - a balanced meal.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.