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.

French Toast Cannoli’s – Only 295 calories for all 3!

French Toast Cannoli's! Only 295 calories for all 3! YUM

French Toast Cannoli’s! Only 295 calories for all 3! YUM

French Toast:
3 pieces of Sara Lee 45 calorie bread
1 egg white
1/2oz unsweetened almond milk
1/4tsp Better Body Foods Organic pure vanilla extract
1/4tsp cinnamon
Sugar free chocolate sauce/powdered sugar for topping

Filling:
21grams mascarpone cheese
50grams of skim Ricotta cheese (could reduce macros more with fat free)
6grams of TruVibe Organics cacao nibs
2packets of stevia
1/4tsp Better Body Foods Organic pure vanilla extract
Pinch of cinnamon

Mix together all of the filling ingredients in a small bowl and set aside. In a separate small bowl mix the egg white, milk, vanilla & cinnamon together and lightly beat with a fork. Using a rolling pin, flatten each piece of bread and cut out a circle. Dip each circle into the egg mixture and cook over medium heat for 2 or so minutes per side. Stuff each piece of toast with the filling (I secured mine with a tooth pick) and top with a little sugar free chocolate sauce & powdered sugar!

Ground turkey, ricotta & polenta stacks! 350cal/39carb/5fat/36pro for BOTH stacks!

Ground turkey, ricotta & polenta stacks! 350cal/39carb/5fat/36pro for BOTH stacks!

Ground turkey, ricotta & polenta stacks! 350cal/39carb/5fat/36pro for BOTH stacks!

175grams precooked polenta

1 serving precooked extra lean ground turkey

90grams tomato sauce

1/4cup diced tomatoes

5grams grated parmesan cheese 3

1grams of skim milk ricotta cheese

1/4clove of garlic

Spices: Italian seasoning mix, ground pepper

Preheat broiler to high heat. Add the garlic to a small frying pan over medium heat with a little cooking spray. Cook for 1-2 minutes and then add in the ground turkey (precooked), tomato sauce, diced tomatoes and season with Italian mix to taste. Cut polenta into 4 slices and season with some fresh ground pepper. Place on foil lined baking sheet sprayed with cooking spray and broil 5 minutes each side. (Optional – quickly warm up ricotta cheese in the microwave for 10-15 seconds.) Once polenta is done, layer 2 pieces (still on the foil) with half of the ground turkey mixture, and then the ricotta cheese. Place the two remaining polenta pieces on top of the ricotta and layer with the rest of the ground turkey. Top each stack with parmesan cheese and place back under broiler just long enough to start to melt the parmesan cheese.