Happy Saturday! The sun is so beautiful already this morning 🙂 I wanted to whip up a breakfast that was as equally awesome as the weather today. French toast does that, right? Well, in my book it does! I also had some blueberries in the fridge that needed desperate attention.
And so the two were united in holy breakfast matrimony …
blueberry-cream cheese stuffed french toast:
Servings: 1
Serving Size: 2 stuffed french toasts. (yeah!)
Points Per Serving: 7pp
1/4C liquid egg whites
2T unsweetened vanilla almond milk
1/4t cinnamon
1/2t brown sugar, light
1/4t vanilla extract
2 whole wheat slims sandwich bread (I use Trader Joes)
4T whipped cream cheese
1t fat free greek yogurt (optional)
1oz blueberries + more for topping
1 serving of the cinnamon maple cream <–(0pp!)
In a medium sized bowl, combine egg mixture: egg whites, almond milk, cinnamon, brown sugar, and vanilla extract.
In a small bowl, mix the whipped cream cheese and greek yogurt together. Then, carefully fold in 1oz of blueberries (if some get smushed, that’s quite alright 🙂 )
Take the 2 bread slims, with outsides facing up, spoon 1/2 of the cream cheese mixture onto 2 pieces of bread. Then top with the other half.
Grab a fork and start crimping the edges. Gotta keep all the goodness inside!
Dip both sandwiches in the egg mixture and cook on a non stick griddle or skillet until golden brown and beautiful on both sides.
Serve with cinnamon maple cream, blueberries, and additional fruit (the banana was perfect 😉 )
