~~posted by Jen
Who hasn’t drooled over those IHOP commercials for stuffed French Toast? And if you say you haven’t, then you’re probably lying! Those commercials are too much for me, so I had to make up a protein version we could enjoy post-WLS.
It’s way easier than you might think, and looks really pretty on a plate. A very impressive brunch dish if you’re having company, and it was a big hit with the non-ops in my house, too. Y’all know that is always my test of a WLS-friendly recipe, if the non-ops here eat it and say it’s good, then I know it’s a hit.
Good news for newbies who can’t handle bread just yet! The filling by itself is a DELICIOUS meal for the pureed/soft stages! I sometimes eat it for breakfast with a spoonful of sugar free fruit preserves or Sugar Free Fruit Pie Filling stirred into it. Best of all, it’s 7 grams of protein for the ricotta cheese plus 30 grams from my protein powder, talk about a big 37 gram protein punch in a little quarter cup serving!
|Ricotta with protein powder & blueberry SF Syrup & Whippage|
Super easy to make, you won’t even believe it! Start by following the directions for Protein French Toast from the Bananas Foster French Toast post. 1 slice is a WLS-size portion for me at 2 years out. Earlier outs, probably 1/2 a slice (the P-28 protein bread is VERY filling.) Now here’s how to make the filling and syrup:
Jen’s Stuffed French Toast with Homemade SF Blueberry Syrup
First, the filling:
1 slice Protein French Toast
1/4 cup ricotta cheese
1 scoop Vanilla protein powder
Splenda to taste (my protein powder is sweet enough, but yours may not be)
In a small bowl, whisk the protein powder into the ricotta cheese until thoroughly combined. If your protein powder needs sweetener, add Splenda to taste.
Cut the toast slice into 4 triangles. Spread the ricotta filling between 2 of the triangles, then repeat with the other 2. Voila’ stuffed French Toast! Now top it with the fruit or syrup of your choice. I made blueberry sugar-free syrup, you can use whatever fruit you like, or skip the fruit altogether.
Sugar Free Fruit Syrup:
1/2 cup frozen blueberries (or strawberries, blackberries, peaches, etc)
1 tsp Vanilla Extract
1 tbsp lemon juice
1/4 tsp corn starch, dissolved in 2 tbsp warm water (whisk it so it won’t lump)
Splenda to taste
1/2 cup Sugar Free pancake syrup
Add the blueberries, vanilla, and lemon juice to a non-stick skillet. Let it heat until the fruit is thawed (if using frozen), then whisk in the cornstarch mixture and SF pancake syrup. Stir until combined and let it heat through, then taste for sweetness and add Splenda if needed.
I usually store this in a covered plastic container in the fridge for up to a week, it’s great on the stuffed or un-stuffed French toast. I also love stirring it into my Greek Yogurt or the ricotta and protein filling. NOM!