Makes 6 servingsCalories 100 Prep Time 10 minutesTotal Time 30 minutesMade with Splenda® Original Sweetener
Ingredients
For the strawberries:
16 ounces strawberries, sliced
¼ cup Splenda® Granulated Sweetener
Juice of ½ lemon
For the filling:
5 ounces light cream cheese, softened
½ cup Splenda® Granulated Sweetener
For the French toast:
3 large eggs
1 cup skim milk
2 teaspoons pure vanilla extract
¼ cup Splenda® Granulated Sweetener
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
12 low-carb slices bread
Nutrition Info Per Serving
Serving Size: ½ sandwich
Calories
100
Total Fat
5g
Saturated Fat
2g
Cholesterol
60mg
Sodium
200mg
Total Carbs
10g
Dietary Fiber
3g
Sugars
4g
Added Sugars
0g
Protein
6g
Instructions
To make the strawberries
In a small bowl, add strawberries, Splenda Sweetener, and lemon juice. Stir together and set aside for 10 minutes.
To make the filling
Add cream cheese and sweetener to a bowl. Beat together until fluffy.
In another bowl, whisk eggs, milk, vanilla extract, Splenda Sweetener, cinnamon, and salt.
To make the French toast
To assemble, spread a thin layer of the cream cheese mixture on a slice of bread, keeping about 1/2 inch away from the edge. Add a layer of strawberry slices on top of the cream cheese. Take another piece of bread and spread cream cheese on it. Place it on the strawberries, cream cheese side down. Repeat for the rest, making 6 total strawberry-cream cheese sandwiches.
Spray a nonstick skillet with butter-flavored cooking spray, and heat to medium. Dip one sandwich into egg mixture and turn evenly to coat. Remove and shake off the excess custard mixture, then transfer to the hot skillet. Cook 3-4 minutes per side, or until golden brown and crispy. Spray skillet again and repeat for the rest of the French toast sandwiches.
Slice each diagonally and serve immediately! If desired, top with a sugar-free maple syrup and more fresh strawberries. Enjoy!
