Monday, December 28, 2015

Pumpkin butter creamy cranberry stuffed French toast Simply Filling + 3 sp


Pumpkin butter creamy cranberry stuffed French toast Simply Filling +3 sp
Points will depend upon the pumpkin butter, cream cheese and cranberry sauce you choose

2 slices of bread I use Ezekiel as it's a power food here in Canada
1 egg, 2 egg whites or egg substitute
2 tbsp skim milk
2 Tbsp 95% ff cream cheese 1 sp 
Pumpkin spice 1/8 tsp
Sweetener of choice
2 Tbsp home made pumpkin butter 1 sp
1 tbsp home made sf cranberry sauce
1 tsp oil
1 Tbsp sf pancake syrup to put on top 1 sp

Mix the cream cheese with some sweetener, I used a pinch of stevia, and a pinch of pumpkin spice.
Spread the cream cheese on each slice of bread.
Top each slice of bread with 1 Tbsp pumpkin butter.
Top one slice of bread with 1 Tbsp sf cranberry sauce
Now place on slice on top of the other slice with all the fixings in the middle.

In a flat container mix the egg with the skim milk, sweetener of choice and pumpkin spice all together.
Now carefully place the bread in the egg mixture and allow to sit for a minute or so then carefully turn over and let the other side soak for a minute or two.

Put 1 tsp of oil in a frying pan and heat on medium. Carefully put the bread in the pan and allow to cook until browned on the one side. Carefully turn over and brown the other side.

Serve with 1 Tbsp sf pancake syrup or syrup of your choice.

Enjoy!!

2 comments:

Dana Coutu said...

Where can I find your recipe for Pumpkin butter?

Suzanne said...

I just put 1 cup canned pumpkin in a small saucepan added pumpkin pie spices, powdered ginger and 2 tbsp sugar free pancake syrup. simmer on low until nice and thick and a darker color. Taste and add a little sweetener if not sweet enough. I divided it into small containers and froze some. I use it on toast etc. 1 tbsp = 0sp I used real maple syrup last time so it was 1 sp/tbsp

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