Cannoli-Stuffed French Toast
3 tbsp. fat-free ricotta cheese
2 tsp. mini semi-sweet chocolate chips
1 tsp. vanilla extract, divided
1 no-calorie sweetener packet (like Splenda or Truvia)
1 light hot dog bun with about 80 calories (like the kind by Sara Lee)
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. cinnamon
2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/2 tsp. powdered sugar
Optional topping: sugar-free pancake syrup
In a small bowl, combine ricotta cheese, chocolate chips, 1/2 tsp. vanilla extract, and sweetener, and mix
Split hot dog bun open lengthwise, without fully separating the two halves. Spoon ricotta mixture onto the
bottom half of the bun. Gently press the top half down over the filling. Carefully slice into four "nuggets" using a serrated knife
and set aside.
|See the chocolate chips?...Mmmm! I made one for breakfast and one for another day's lunch!|
Mix egg substitute, cinnamon, and remaining 1/2 tsp. vanilla extract in a small bowl. Set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add butter and allow to coat th
e bottom of the skillet.
Meanwhile, coat each nugget on all sides with the egg mixture. (You won't need to use all of the egg
Once butter has melted, place nuggets in the skillet and, flipping occasionally, cook until golden brown on
all sides, 3 - 4 minutes.
Plate your nuggets and sprinkle with powdered sugar. Top with syrup, if you like. Enjoy!