SERVINGS 2 Bites/Points depend only on the bread chosen
Calories 246 Fat 6.3g Carbs 46.3g Protein 18.9g
Ingredients
· 3 ounces (6 Tbsp) Roy’s Light Homemade Cream Cheese, room temperature (see notes)
· 3 Tbsp powdered sugar replacement, or more to taste (see notes)
· 1 1/2 tsp vanilla extract
· 6 slices of low-point bread (I used Sara Lee Delightful 45 - see notes)
· 2 eggs, room temperature
· 1/4 cup almond milk, room temperature
· 1 tsp granulated sugar replacement
· 3/4 tsp ground cinnamon
· Pinch of salt
Directions
1. THE NIGHT BEFORE, set your bread slices out on a wire rack to “stale.” If you forget, you could lightly toast your bread to dry it slightly. It should be firm and dry to the touch but not have any color. Let the bread cool before moving on.
2. Beat together cream cheese, powdered sugar, and vanilla until you have a spreadable consistency.
3. Spread a thick layer of cream cheese filling on one side of three slices of bread. Top with a second, forming a sandwich with cream cheese filling in the middle. Slice each sandwich in half diagonally. (You can also cut them in half AFTER cooking, but let them cool a minute before slicing.)
4. In a shallow bowl large enough to fit the bread, whisk eggs, milk, granulated sugar replacement, and cinnamon together. Dip the sandwiches in the egg mixture to coat completely, giving the dried bread a chance to soak the egg mixture. Set aside on a wire rack over a sheet pan.
5. Melt butter on a griddle set to 350° F OR a skillet over medium heat. Cook sandwiches until golden brown on both sides.
6. Top with any topping of your choice.
Notes
· The only bites/points come from the bread, so choose wisely.
· You could use any commercial cream cheese in place of homemade, but you will need to adjust the bites/points.
· Instead of the powdered sugar replacement, you can use or sugar-free jelly of your choice, but this may affect the bites/points. You can also replace 2 tablespoons of powdered sugar with peanut butter powder.
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