Hungry Girl
Lisa Lillien
October 31, 2016 02:26 PM

Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of eleven books, six of which debuted at number one on the New York Times Best Sellers list. Read her blog every Monday for slimmed-down celebrity recipes and more.

Pumpkin spice treats are everywhere this time of year. The problem isn’t that I’m getting sick of pumpkin, it’s that I’m sick of the excessive calorie counts that are usually attached to said treats. No worries — I’ve got yet another better-for-you recipe! 

Not only is this French toast nice and light, it’s exploding with sweet pumpkin spice goodness. Bookmark this recipe ASAP!

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WATCH THIS: Stuffed Breakfast Avocados


Pumpkin Spice Stuffed French Toast

Serves 1

⅓ cup (about 3 large) egg whites or fat-free liquid egg substitute
1 tbsp. unsweetened vanilla almond milk
1 packet no-calorie sweetener
¼ tsp. cinnamon
¼ tsp. pumpkin pie spice
¼ tsp. vanilla extract
Dash salt
2 slices light bread

2½ tbsp. light/low-fat ricotta cheese
1½ tbsp. canned pure pumpkin
Half a packet no-calorie sweetener (like Truvia)
⅛ tsp. cinnamon
⅛ tsp. vanilla extract
Dash pumpkin pie spice
½ tsp. powdered sugar
Lite pancake syrup (optional)

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1. In a medium wide bowl, combine all French toast ingredients except bread. Whisk thoroughly.

2. In a small bowl, combine all filling ingredients except powdered sugar. Mix until smooth and uniform. 

3. Bring a large skillet sprayed with nonstick spray to medium-high heat. Coat bread with egg mixture. Cook until golden brown, 1 – 2 minutes per side. 

4. Plate French toast, and spread one slice with topping. Top with the other slice, and lightly press to seal. Sprinkle with powdered sugar.

Active time: 10 minutes
Total time: 15 minutes

Nutritional information: 203 calories, 3g total fat (1g sat fat), 561mg sodium, 26.5g carbs, 6.5g fiber, 6g sugars, 18g protein

‘Til next time… Chew the right thing!

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