Cannoli-Stuffed French Toast

This past Saturday I was watching Lisa Lillien's Hungry Girl show on the Cooking Channel.  The theme for the show that day was "Rise and Dine."  I really enjoy her show and look forward to watching the new episodes every Saturday!  After I watached the show I was a convert.  I now am in love with unsweetened almond milk, which has less calories than skim milk, although not much protein.  Oh well, it's amazing and great with cereal, oatmeal, and in smoothies!  And since Saturday I've been searching for light hot dog buns in every supermarket in NYC that I pass...she uses the buns to make this recipe.  I never found light  hot dog buns, but I did find Fiber One hot dog buns and settled on them for 1 extra points+ point, on top of the 6 the recipe already contains.  That's the other great thing about Hungry Girl, she posts the weight watchers points+ values on every single recipe she makes.  I can't wait to go to her book signing in NYC on March 30th in Union Square!!  Here's the recipe for Cannoli-Stuffed French Toast!  Have it for breakfast, lunch, or dinner! Enjoy!

Cannoli-Stuffed French Toast
(serves 1)

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 

well. 

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 

mixture.) 

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!