This Pumpkin Cream Cheese Stuffed French Toast is perfect for breakfast, brunch or even dinner-It’s creamy, sweet, and tastes like fall.

Ingredients:

• 2 slices low point bread ( I use Sara Lee’s Classic Butter Bread or 647 bread )
• dash of vanilla extract
• 1 Tbsp canned pumpkin
• 1 large egg
• 2 Tbsp of almond milk
• dash of pumpkin spice (I use Dak’s pumpkin spice)
• dash of cinnamon

Filling Ingredients:

• 1 Tbsp light cream cheese, softened
• 1 Tbsp nonfat Greek yogurt
• 1 Tbsp canned pumpkin
• 1 Tbsp light cool whip
• dash of vanilla
• 2 tsp sugar substitute ( Splenda, Stevia )
• Dash of pumpkin spice

Directions:

1. Spray a skillet with non stick cooking spray.
2. In a small bowl, whisk egg, canned pumpkin, almond milk. Stir in vanilla, cinnamon, and pumpkin spice until ingredients are incorporated.
3. Pour mixture onto a shallow plate. Dip bread pieces separately into egg mixture and coat both sides with egg mixture.
4. Spray a skillet with non stick cooking spray. Place bread slices on skillet.
5. Cook on both sides for 1-2 minutes until golden brown. Remove from bread slices from heat and set aside.
6. To make filling: In small mixing bowl, combine pumpkin, nonfat yogurt, vanilla extract, pumpkin spice and cream cheese. ( be sure the cream cheese is soft so that it doesn’t clump)
7. Using a small hand whisk, whisk until well combined and smooth.  Fold in cool whip.
8. Spread filling on one slice of cooked toast and then add another slice of cooked toast on top.
9. Cut in half.
10. Top with sugar free syrup, fat free Reddi Whip and any additional toppings of your choice.

Servings: Makes 1 serving / 5-7 Freestyle Smart Points per serving 

Notes: The point value can vary depending on the brand of bread you use. If you use a 1 point per slice its 6 Freestyle smart points/ 2 points per slice the serving points are 8 Freestyle smart points

Yield: 1 serving

Pumpkin Cream Cheese Stuffed French Toast

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This Pumpkin Cream Cheese Stuffed French Toast is for breakfast, brunch or even dinner-It's creamy, sweet, and tastes like fall.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

French Toast Ingredients

• 2 slices low point bread ( I use Sara Lee's Classic Butter Bread or 647 bread )
• dash of vanilla extract
• 1 Tbsp canned pumpkin
• 1 large egg
• 2 Tbsp of almond milk
• dash of pumpkin spice (I use Dak's pumpkin spice)
• dash of cinnamon

Filling Ingredients

• 1 Tbsp light cream cheese, softened
• 1 Tbsp nonfat Greek yogurt
• 1 Tbsp canned pumpkin
• 1 Tbsp light cool whip
• dash of vanilla
• 2 tsp sugar substitute ( Splenda, Stevia )
• Dash of pumpkin spice

Instructions

1. Spray a skillet with non stick cooking spray.
2. In a small bowl, whisk egg, canned pumpkin, almond milk. Stir in vanilla, cinnamon, and pumpkin spice until ingredients are incorporated.
3. Pour mixture into a shallow plate. Dip bread pieces separately into egg mixture and coat both sides with egg mixture.
4. Place bread slices on preheated skillet.
5. Cook on both sides for 1-2 minutes until golden brown. Remove from bread slices from heat and set aside.
6. To make filling: In small mixing bowl, combine pumpkin, nonfat yogurt, vanilla extract, pumpkin spice and cream cheese. ( be sure the cream cheese is soft so that it doesn't clump)
7. Using a small hand whisk, whisk until well combined and smooth. Fold in cool whip.
8. Spread filling on one slice of cooked toast and then add another slice of cooked toast on top.
9. Cut in half.
10. Top with sugar free syrup, fat free Reddi Whip and any additional toppings of your choice.

Servings: Makes 1 serving / 5-7 Freestyle Smart Points per serving 

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