Cortney wrote:I was experimenting this morning and made THE BEST breakfast. It's definitely more of a treat than an everyday thing, but you gotta TRY THIS:
2 Tbs. Low Carb International Delight French Vanilla Coffee Creamer
1/2 tsp. cinnamon
1 packet Splenda
(Whip together; Spray a large skillet w/some Pam, medium heat; Pour enough batter in to spread and cover the surface of skillet; Wait until set, Slide out onto a plate. I got three crepes out of this.)
2 Tbs. Light Cream Cheese Substitute
1 Tbs. Sour Cream
2 Tbs. Low Carb International Delight French Vanilla Creamer
Just enough light cool whip to whip to desired consistency (I think I used about 1 1/2 TBS.)
Spoon about three dollops of the filling into the center of each crepe and roll up. Sprinkle a little cinnamon over the top and VOILA!
I had been dying for some french toast for awhile--especially the cream-cheese stuffed kind you can get at IHOP or Bob Evans--and this totally hit the spot. I have seen recipes on this site for mock french toast but I am not a real big fan of the ricotta in it. The creamer, which is sweetened with Splenda, made them perfect for me!!! Let me know what you think guys!
just_al wrote:Do you have an ingredient list for that creamer, I'd like to find one without partially hydrogenated oils.
caterpillar wrote:Okay, I really should know this by now, but WHY cream cheese *substitute*? And if it's a "substitute", what in the world is it made out of? I know that cream cheese is not particularly nutritious, but why exactly is it off-limits in P1?
Thanks for any answers or debate!
vickil wrote:RATS! It's the partially hydrogenated soybean oil that tanks this as being SB-friendly. Trans fats are everywhere, guys.
Thanks for the nudge, Al. This stuff tastes so good, it's a real shame it's not SB-friendly.
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