Friday, August 5, 2011

Canolli Stuffed French Toast

Another Hungry Girl. I actually didn't like this all that much. I'm not a fan of ricotta cheese in "sweet" recipes. I love it in lasagna and manicotti. If I ever do this again, I'd use cream cheese. I have another stuffed french toast recipe I've had a while that I like better.

  • 3 tbsp. fat-free ricotta cheese
  • 2 tsp. mini semi-sweet chocolate chips (I used regular chips and chopped them with a food chopper)
  • 1 tsp. vanilla extract, divided
  • 1 tbsp splenda
  • 1 light hot dog bun with about 80-90 calories (like the kind by Sara Lee)
  • 2 TBSP egg beaters
  • 1/4 tsp. cinnamon
  • 1 tsp. powdered sugar
  • 1-2 TBSP Sugar free maple syrup
  1. In a small bowl, combine ricotta cheese, chocolate chips, 1/2 tsp. vanilla extract, and splenda, and mix well.
  2. 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" and set aside.
  3. Mix egg substitute, cinnamon, and remaining 1/2 tsp. vanilla extract in a small bowl. Set aside.
  4. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove.
  5. Meanwhile, coat each nugget on all sides with the egg mixture. (You won't need to use all of the egg mixture.)
  6. Place nuggets in the skillet and, flipping occasionally, cook until golden brown on all sides, 3 - 4 minutes.
  7. Plate your nuggets and sprinkle with powdered sugar. Top with syrup. Enjoy!
Makes 1 serving

Nutrition (including syrup and powdered sugar)
Calories 191
Fat 4g
Sat Fat 2.5g
Cholesterol 7.5mg
Sodium 379mg
Carbs 33g
Fiber 3g
Sugars 4g
Protein 10.5g

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