Strawberry ‘Cheesecake’ Stuffed French Toast – only 265 calories!

Strawberry 'Cheesecake' Stuffed French Toast - only 265 calories!

Strawberry ‘Cheesecake’ Stuffed French Toast – only 265 calories!

Macros: 265cal/25carb/4fat/31pro

2 slices of Mahler’s low carb/high protein bread
100g fresh strawberries – diced
45g fat free plain cream cheese
1 egg white
1oz unsweetened almond milk
1tsp water
1/2tsp pure vanilla extract
1/4-1/2tsp cinnamon
1 stevia packet
Optional: sugar free maple syrup

In small microwave safe bowl mix together 35g of the diced strawberries with the stevia packet & water. Microwave for 25-30 seconds and then mash with a fork. Mix in the cream cheese until well combined – set aside. Whisk the egg, milk, cinnamon & vanilla together in a small bowl. Dip each piece of bread in the egg mixture and cook over medium heat for 2-3 minutes per side. Spread the cream cheese on one piece of the French toast, top with strawberries and the remaining piece of toast. Serve with sugar free maple syrup.

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Strawberry French Toast stuffed with a Lemon & Honey Ricotta, topped with fresh basil – only 330 calories!

Strawberry French Toast stuffed with a Lemon & Honey Ricotta and topped with fresh basil - only 330 calories!

Strawberry French Toast stuffed with a Lemon & Honey Ricotta and topped with fresh basil – only 330 calories!

Ingredients:

2 slices of Mahler’s low carb Flax & Soy bread
80grams fresh strawberries
62grams skim ricotta cheese
2 egg whites
1oz unsweetened almond milk
1tsp honey
1/4tsp lemon zest
1/2tsp vanilla extract
1/2tsp cinnamon
1-2 packets stevia
1 basil leaf
Sugar Free Maple Syrup

Mix together the honey, lemon zest & ricotta in a small bowl – sweeten to taste with a little stevia. Cut up the strawberries and set aside.

In another small bowl beat together with a fork the egg whites, milk, cinnamon, vanilla & stevia. Dip each piece of bread into the egg mixture and cook for 2:30-3 minutes per side over medium heat.

Cut the toast on a diagonal and layer with the ricotta and strawberries. Top with some fresh basil & sugar free maple syrup.

Raspberries & Cream French Toast waffles – only 300 calories!

Raspberries & Cream French Toast waffles - only 300 calories!

Raspberries & Cream French Toast waffles – only 300 calories!

Tired of the same old boring French toast? Well look no further! French toast cooked in a waffle maker instead of a skillet and then cut into mini sandwiches!

Full Macros for the ingredients that I used: 300cal/28carb(I used low carb bread)/5fat/35pro

Ingredients:

2 slices of Mahler’s low carb Flax & Soy Bread (I purchase mine at Fresh & Easy but I’m sure it’s available online)

100grams fresh raspberries

85grams Dannon Light & Fit fat free vanilla greek yogurt

2 egg whites

1oz unsweetened vanilla almond milk

1/2tsp Better Body Foods organic Pure Vanilla Extract

1/2tsp cinnamon

1 packet of stevia in the raw

Sugar Free Chocolate sauce

Better Body Foods Organic Pure Vanilla Extract can be purchased here (it’s the best!): http://www.betterbodyfoods.com/

 

Preheat waffle iron.

Mix together the egg, milk, cinnamon, vanilla & stevia in a small bowl until well combined. Place bread in shallow dish where each slice can lay flat. Pour egg mixture into dish and flip bread multiple times until all of the liquid is soaked up. Cook in preheated waffle iron. Once out of the waffle maker, cut each slice of bread into quarters and sandwich with greek yogurt/raspberries. Top with a little sugar free chocolate sauce!

French Toast Dippers

French Toast Dippers!

French Toast Dippers!

3 Slices of bread

1 egg white

1/2oz unsweetened vanilla almond milk

1/4tsp Better Body Foods organic Pure Vanilla Extract (it really is the best, try it you won’t be sorry) http://www.betterbodyfoods.com/ or Amazon

1/4tsp Cinnamon

Small heart cookie cutter

Optional: small heart candy sprinkles, Candiquik melting chocolate

 

Cut 9 hearts out of bread. (I save all of my left over scraps of bread in the freezer to use as bread crumbs, etc in other recipes. We’ve even fed the ducks with them!) In a small bowl mix the egg white, milk, cinnamon & vanilla. Dip each heart into egg mixture and cook over medium heat for 2-3 minutes each side. Optional – melt one square of Candiquik in a small zip loc bag for a minute. Cut the corner off and outline the hearts. Place a small amount of chocolate in the middle and attach a heart sprinkle. Serve with maple syrup or chocolate sauce for dipping!