Description
Pumpkin pie French toast rollups filled with pumpkin and blueberries. Topped with pumpkin cream, pumpkin spice peanut butter and more blueberries.
Scale
Ingredients
French Toast
- 3 slices whole wheat bread
- 2 egg whites
- 1/4 cup (60g) canned pumpkin
- 1 tbsp. stevia
- 1/2 tsp. pumpkin pie spice
Filling
- 3 tbsp. (45g) canned pumpkin
- 1/3 cup (50g) blueberries
Pumpkin Cream
- 1 tbsp. (15g) canned pumpkin
- 1 tbsp. (15g) plain Greek yogurt
- 1 tbsp. sugar free maple syrup
Instructions
- Preheat a pan to medium heat. Cut crust off of each slice of bread. Roll bread with a rolling pin or use your hands to flatten it out. Mix egg whites, 1/4 cup pumpkin, stevia and pumpkin pie spice in a bowl. To each slice of bread, add 1 tbsp. of pumpkin and spread into about an inch wide strip long ways. Add blueberries evenly onto each strip of pumpkin on each slice.
- Roll each slice of bread tightly. May not stay together will, but it will hold better after you soak it in egg white mixture. Generously cover each roll up with egg/pumpkin mixture. I used my hands to get them completely covered. Spray pan with cooking spray. Add each roll to the pan. Cook for about 1-2 minutes. Turn over and cook another 1-2 minutes. Now there should be two small sides that are uncooked. Rotate to each of the 2 remaining sides and cook for anther 1-2 minutes per side.
- Take off pan and let cool while making pumpkin cream. Mix 1 tbsp. pumpkin, 1 tbsp. Greek yogurt and 1 tbsp. maple syrup. Mix well until smooth. Drizzle pumpkin cream over the three rollups. I also topped mine with some pumpkin spice peanut butter and more blueberries.
- Category: Breakfast
Nutrition
- Serving Size: 3 rolls
- Calories: 295
- Sugar: 13
- Fat: 3
- Carbohydrates: 56
- Fiber: 13
- Protein: 16