Wednesday, March 12, 2014

Lemon cranberry stuffed French toast

I was going to make lemon raspberry stuffed French toast and realized I didn't have any raspberries!!

So last night while I was making dinner I popped 1/2c frozen cranberries and a couple of tbsp of water plus sweetener in a glass measuring cup and put it in the microwave until the cranberries burst and it was nice and thick. Put in the fridge until tomorrow.

Lemon cranberry stuffed French toast SF + 1pp for the cream cheese
2 slices of ezekiel bread (I count it as SF)

2 Tbsp light organic cream cheese (just the one I use) 1pp mixed with a little lemon zest and lemon extract and sweetener.

Leftover cranberry sauce I make mine with splenda so it's 0pp

1 egg plus a little skim milk, some vanilla extract and sweetener whisked together (you could use egg whites if  you like)

1 tsp of maple syrup 0pp

Take the 2 slices of bread and carefully dip each side in the egg mixture. Cook in a pan that has been sprayed with non stick spray or a little oil. Carefully turn when one side is brown.

When both slices are cooked divide the cream cheese between both slices and spread the cranberry sauce on top of one and put the other slice on top.

Serve with a tsp of real maple syrup for 0pp :)

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