Vic's red velvet cheesecake toast
5
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Recipe by our WW Ambassador Vic. Follow her on Instagram @vicsbowls.
Ingredients
Egg(s)
2 medium
Cocoa powder
2 tsp
Monk fruit sweetener
1 tbs
Food colouring
3 drop(s)
White bread
4 slice(s), (4 x 35g)
Oil spray
1 x 3 second spray(s)
97% fat-free cottage cheese
1 cup(s), (250g)
Monk fruit sweetener
1 tbs
Vanilla essence
1 tsp
Instructions
1
Whisk eggs, cocoa, sweetener and food colouring in a medium shallow bowl. Working one at a time, dip each bread slice into egg mixture, flipping to coat both sides.
2
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook bread for 2 minutes each side, or until golden. Transfer cooked French toast to a cutting board.
3
To make cheesecake filling, process all ingredients in a small food processor. Spread mixture evenly over 2 toast slices. Using a 7cm heart-shaped cookie cutter, cut 2 hearts out of remaining 2 toast slices and sandwich on top of cheesecake-topped slices, pressing down gently so the cheesecake filling squeezes out a little. Set aside heart cut-outs.
4
Using a 1.5cm heart-shaped cookie cutter, cut 2 mini hearts out of larger hearts. Place mini hearts on top of cheesecake filling in centre of sandwiches. Transfer sandwiches to 2 plates and serve with larger heart cut-outs on the side.
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