Skinny Pb & J French Toast

• FOR THE FRENCH TOAST:
• 1 cup Liquid Egg Whites (1 Cup Is Roughly 8 Egg Whites)
• 1/2 cups Unsweetened Vanilla Almond Milk
• 1/4 teaspoons Vanilla Extract
• 1/4 teaspoons Cinnamon
• 1/4 cups Splenda (or Other No Calorie Sweetener Of Choice)
• 1 pinch Salt
• 4 slices Whole Wheat Bread
• FOR THE FILLING:
• 1/4 cups PB2 (or Any Powdered Peanut Butter Or Peanut Flour)
• 2 teaspoons Splenda (or Other No Calorie Sweetener, To Taste)
• 2 Tablespoons Unsweetened Vanilla Almond Milk
• 2 Tablespoons Sugar Free Strawberry Jam

1. 1. In a large, flat, baking dish stir together the liquid egg whites, vanilla almond milk, vanilla extract, cinnamon, Splenda and salt.
2. 2. Soak the slices of bread until they absorb the egg white mixture, about 10-15 minutes per side.
3. 3. Spray a large pan or griddle with cooking spray and heat on medium. Once hot, add the slices of bread in a single layer.
4. 4. Cook the French toast until lightly golden, about 3-4 minutes per side.
5. 5. While the French toast cooks, combine the PB2, Splenda and almond milk in a small bowl until smooth.
6. 6. When the bread has cooked on both sides remove it from the griddle. Spread half of the PB2 mixture over the top of one of the slices of bread and spread half of the jam on another slice of bread. Sandwich the two together. Repeat with the remaining slices and filling ingredients.
7. 7. Serve immediately.

egg whites, unsweetened vanilla almond milk, ubc, ubc, ubc, salt, whole wheat bread, filling, ubc, splenda, vanilla almond milk, sugar

Taken from tastykitchen.com/recipes/breakfastbrunch/skinny-pb-j-french-toast/ (may not work)