TB Cheesecake French Toast

 

 

Ingredients:
Cheesecake topping

• 1/4 cup Voskos NF Greek Yogurt (50g)
• 1 tbsp of dry curd cottage cheese (*may use FF cottage cheese) (6g)
• ½ tsp Vanilla Extract
• 1 tsp SF/FF Cheesecake dry Pudding Mix (2g)
• 1 tsp Natures Hallow SF Raspberry Preserves (*may use fresh raspberries)
• 1 strawberry hulled & chopped (12g)
• 2 tbsp fresh blueberries (15g)
• Stevia/sugar substitute to taste

French Toast egg mixture

•  3 tbsp liquid egg whites (30g)
• 1 tbsp Unsweetened Vanilla Almond Milk
• ¼ tsp Vanilla Extract
• 1 packet Stevia/sugar substitute
• Cinnamon, dash of
• 4 drops of Capella French Toast
• 1 slice of P28 Bread

Directions:
1.      Mix the first 5 ingredients & stevia for the cheesecake topping, mix until blended. Add the fresh strawberry and blueberries and mix well. Set aside.

2.      In a bowl (large enough to put bread in), whisk all the egg mixture together. Place p28 bread in the bowl to thoroughly cover both sides with egg mixture.

3.      In a sprayed and heated skillet, on medium heat, place the prepared slice of bread in the skillet. Cook for about 3-5min flipping once.

4.      Place on a plate and top with cheesecake mixture! Top with additional fresh berries if you want and drizzle with Walden Farms or any Sugar Free Maple syrup

5.      Sit down, eat & enjoy!

You can try any Greek yogurt. I would use fresh raspberries. Just have fun with this & create another version of this.