Low Carb Stuffed French Toast

4 Kimkins Protein Rolls
4 oz low fat cream cheese
1 egg, beaten
4 tablespoons Davinci blueberry sugar free syrup
4 tablespoons Walden Farms 0 calorie pancake syrup
1 tablespoon "I Can't Believe It's Not Butter" margarine
1 tablespoon light cream
1-2 packets Splenda

In a small bowl mix cream cheese, blueberry syrup and Splenda together.

In another microwave safe bowl, mix Walden Farms maple syrup and butter. Nuke on MEDIUM for 30-60 seconds or until margarine is melted. Stir and set aside.

Slice a pocket through the side of each egg bread slice. Spoon 1/4 of the cream cheese mixture inside each pocket. In a shallow dish, mix beaten egg with cream.

Treat a large nonstick skillet with cooking spray and heat on MEDIUM. Dip each French toast slice into the egg mixture on each side, then place in the skillet.

Cook until golden brown on one side, then flip and repeat. When both sides are browned, move to a heated plate and drizzle pancake syrup. Serve hot & enjoy!

Calories: 153
Carbs: 3 grams
Protein: 11 grams
Fat: 10 grams