Fluffy French toast served as a tower with pumpkin cream (peanut butter powder) and cinnamon, with a drizzle of defatted peanut butter made more fluid. Recipe offered in a fit version.
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In a bowl mix the whole egg, egg white, soy plant-based drink, erythritol, and cinnamon.
Dip the slices of sandwich bread in the mixture and shake them lightly to remove the excess.
Cook the slices in a non-stick pan until golden and fluffy on both sides.
Meanwhile prepare the cream by mixing the Greek yogurt, the defatted peanut butter pumpkin powder, and a few drops of caramel sweetener until smooth.
Assemble the plate by making a stack alternating French toast slices and pumpkin cream.
Prepare the drizzle: melt or mix the defatted peanut butter (powder) with the plant-based drink or water to obtain a more fluid version; add sweetener if desired.
Pour the drizzle over the French toast stack.
Finish with a dusting of cinnamon and half a crumbled cinnamon biscuit.
Serve immediately and enjoy breakfast.
Non-stick pan
Bowl
Spoon or whisk
The recipe is proposed in a 'fit' version using defatted peanut butter powder and zero-calorie sweeteners. The peanut butter powder is meant to be mixed with plant-based drink for the drizzle.
Italia, Toscana
| Energy (kcal) | 208.51 |
| Carbohydrates (g) | 18.27 |
| of which sugars (g) | 3.19 |
| Fat (g) | 10.13 |
| of which saturates (g) | 2.54 |
| Protein (g) | 9.97 |
| Fibre (g) | 2.22 |
| Salt (g) | 0.52 |
