Cannoli Stuffed French Toast ** Low Cal/ Low Fat
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 47.5
- Total Fat: 1.5 g
- Cholesterol: 1.2 mg
- Sodium: 94.4 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.1 g
- Protein: 3.0 g
View full nutritional breakdown of Cannoli Stuffed French Toast ** Low Cal/ Low Fat calories by ingredient
Number of Servings: 12
Ingredients
-
3 Village Hearth Light Wheat Hot Dog Buns
1/2 cup Egg Beaters
2 tsp Vanilla Extract
5 TBSP Fat Free Ricotta Cheese
1 TBSP Fat Free Cream Cheese
4 tsp Nestle mini semi-sweet Chocolate Chips
2 Splenda Individual Packets
1 TBSP Land o Lakes salted whipped light butter
1/4 cup Sugar Free Mrs. Butterworth Syrup
Directions
Mix Egg Beaters, cinnamon, and 1 tsp vanilla extract in a small (but deep) dish. Set aside.
In a separate dish, combine ricotta and cream cheeses, chocolate chips, Splenda packets, and remaining 1 tsp vanilla extract. Mix well and set aside.
Split hot dog buns open - without fully separating the 2 halves.
Spoon the cheese/chocolate chip mixture on the bottom half of the buns.
Gently press the tops of the buns down and then slice each one into 4 "nuggets"
Spray a large skillet with nonstick spary and add butter.
Heat to medium-high heat, allowing the butter to melt, swirling to coat the skillet as necessary.
Dip the nuggets in the Egg Beaters/cinnamon mixture and place in the skillet.
Cook for 4-5 minutes, flipping to brown on all sides.
Serve with syrup for dipping.
Makes 2 Servings - 6 Nuggets each
Serving Size: Makes 12 nuggets
Number of Servings: 12
Recipe submitted by SparkPeople user SADIE78.
In a separate dish, combine ricotta and cream cheeses, chocolate chips, Splenda packets, and remaining 1 tsp vanilla extract. Mix well and set aside.
Split hot dog buns open - without fully separating the 2 halves.
Spoon the cheese/chocolate chip mixture on the bottom half of the buns.
Gently press the tops of the buns down and then slice each one into 4 "nuggets"
Spray a large skillet with nonstick spary and add butter.
Heat to medium-high heat, allowing the butter to melt, swirling to coat the skillet as necessary.
Dip the nuggets in the Egg Beaters/cinnamon mixture and place in the skillet.
Cook for 4-5 minutes, flipping to brown on all sides.
Serve with syrup for dipping.
Makes 2 Servings - 6 Nuggets each
Serving Size: Makes 12 nuggets
Number of Servings: 12
Recipe submitted by SparkPeople user SADIE78.
