Cannoli-Stuffed French Toast Nuggets

By Stina

Ingredients

• 3 tbsp. fat-free ricotta cheese
• 2 tsp. mini semi-sweet chocolate chips
• 1 tsp. vanilla extract, divided
• 1 no-calorie sweetener packet (like Splenda or Truvia)
• 1 light hot dog bun with about 80 calories (like the kind by Sara Lee)
• 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1/4 tsp. cinnamon
• 2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
• 1/2 tsp. powdered sugar
• Optional topping: sugar-free pancake syrup

Preparation

Step 1

In a small bowl, combine ricotta cheese, chocolate chips, 1/2 tsp. vanilla extract, and sweetener, and mix well.

Split hot dog bun open lengthwise, without fully separating the two halves. Spoon ricotta mixture onto the bottom half of the bun. Gently press the top half down over the filling. Carefully slice into four "nuggets" and set aside.

Mix egg substitute, cinnamon, and remaining 1/2 tsp. vanilla extract in a small bowl. Set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add butter and allow to coat the bottom of the skillet.

Meanwhile, coat each nugget on all sides with the egg mixture. (You won't need to use all of the egg mixture.)

Once butter has melted, place nuggets in the skillet and, flipping occasionally, cook until golden brown on all sides, 3 - 4 minutes.

Plate your nuggets and sprinkle with powdered sugar. Top with syrup, if you like. Enjoy!