“Key Lime Pie” Stuffed French Toast
I love breakfast. It’s my favorite meal and I will literally eat breakfast food at ANY time of day. I especially love breakfast after I wake up after a night of celebrations such as last. But I won’t speak of such things since I’m trying to be a positive influence or something.
After Cinco de Mayo, an occasion on which limes are the main food group for several different reasons, our apartment was left with a surplus of limes. So, what to do then with a bag full of limes?
Key Lime Pie Stuffed French Toast, obviously. Before I head off to practice, have a lesson, and get ready for our quintet dinner tonight, I just had to post this stroke of genius I had totally at random. Also, please note that this makes a HUGE serving. I probably would use 2 slices in the future but I felt like my system needed carbs this morning. You know, for no reason in particular. Just because…
3 slices whole grain bread (I used Ezekiel plain, low sodium bread)
2 tbs. unsweetened vanilla almond milk
1 6-oz. container 0% plain greek yogurt
Vanilla stevia drops
Unsweetened Shredded Coconut
Honey or sugar-free syrup
Coconut oil/coconut oil spray
Combine egg, almond milk, and 5 drops of vanilla stevia in a shallow dish. Dredge the slices of bread in the egg mixture and place in a pan coated with a little coconut oil/spray on medium heat. Before flipping, sprinkle cinnamon and unsweetened coconut as desired on the exposed half of the bread. Flip and cook on both sides until crispy (about 5 minutes each side).
Remove french toast from heat and let cool while preparing the filling.
Combine yogurt, the juice of the lime (Tip: add some of the grated zest if you really want the flavor to be super citrusy), and 5-7 drops of vanilla stevia. Add unsweetened coconut as desired. Mix, and layer in between each piece of french toast. Top with honey or sugar free syrup and garnish with a lime wedge if you’re feeling fancy. 😉