Stuffed French Toast
  • 75g strawberries
  • 75g blackberries
  • 1 tbls peanut butter
  • ½ cup egg whites
  • ½ teas cinnamon
  • 2 teas almond milk
  • 2 sliced of Pepperidge Farm Low Carb 7 grain bread
  • ¼ cup Carey's sugar free syrup
  1. First you make the peanut butter sandwich with the bread, peanut butter and some of the blackberries or strawberries. Mix together the egg white, almond milk and cinnamon. Dip the sandwich in the egg mix turning it over to get both sides.
  2. Cook in a non stick pan spayed with Pam until golden brown. turn it over to cook both sides. If there are any remaining egg white spour it over the sandwich and turn over again. Serve with the remainig berries and syrup
Nutrition Information
Calories: 372 Fat: 11g Carbohydrates: 48g Fiber: 14g Protein: 29g Cholesterol: 0
Recipe by My Diabetic Friends at