Stuffed French Toast Sundaes

Submitted by McGelby

"Another tasty recipe from Cook Yourself Thin, this is one of my favorite breakfasts. I like to use frozen fruits to mix up the flavors all year long. 1 serving is 2 cups."

 

• Ready In: 22mins
• Ingredients: 10
• Yields: 4 Cups
• Serves: 2

ingredients

• 1 egg
• 1 egg white
• 29.58 ml skim milk
• 2.46 ml ground cinnamon
• 4.92 ml honey
• 4 slice whole wheat bread, crusts removed
• 118.29 ml part-skim ricotta cheese
• 118.29 ml raspberries
• 118.29 ml blackberry
• 29.58 ml pure maple syrup

directions

1. Preheat the oven to 375 degrees.
2. In a bowl, whisk together the egg, egg white, milk, cinnamon and honey.
3. Spray a nonstick muffin pan with calorie-free vegetable spray.
4. Carefully dip each slice of the bread into the egg/milk mixture and press it into the muffin pan.
5. Bake at 375 degrees for 12 minutes, until crisp.
6. Meanwhile, in a small bowl, mix together the ricotta cheese until smooth.
7. Spoon equal amounts of the ricotta mixture into each of the bread cups and top with berries.
8. Drizzle the maple syrup on top.