Chocolate-Covered Strawberries Stuffed French Toast

AKA “How to have Dessert in the morning and call it a Healthy Breakfast”


Chocolate Covered Strawberry FT Vivian Tang

Seriously though, doesn’t this look great?! And it tastes just as good as it looks, if not, even better.

Chocolate Covered Strawberry FT Vivian Tang

Once you dig in and take a bite, you won’t believe this stuffed french toast is healthy enough to be enjoyed for breakfast.

Depending on the ingredients you use, this chocolate strawberry SFT ends up being around 400-500 kcal and around 19 g fat, 50 g carbs, and 30 g protein. It is also much higher in fiber than your average stuffed french toast, which uses white bread, cream cheese, cooked berries covered in sugar, fried in a lot of butter, and doused in powdered sugar (aka crack haha).

A while back, I shared a recipe for chocolate blueberry SFT. Be sure to check out that recipe too!

Chocolate Covered Strawberry FT Vivian Tang

To healthify stuffed french toast and make it breakfast-friendly (sugar-free, high-fiber, high-protein):

  • I use sprouted wheat bread, which is great for french toasts because they absorb a lot of liquid and make the bread soft.

  • Replacing the cream cheese, I stuff low-fat cottage cheese in between the breads, adding an extra boost of protein and tanginess that goes so well with summer-sweet strawberries!

  • I also recommend eating the freshest fruits possible and leaving them uncooked. When you eat fruits seasonally, you also don’t need to douse them in sugar because they are already sweet enough. So I stuff this french toast with fresh sliced strawberries.

  • For healthy fats, I spread almond butter in between the slices. This also makes the stuffed french toast taste extra yummy. 😉

  • For extra fiber and omega-3’s, I add a secret ingredient. You’ll have to peek in the recipe below! 😉

  • Finally, of course, this is “dessert” for breakfast, so I add cacao nibs and sugar-free natural dark chocolate in between the bread and finish the dish with a generous drizzle of chocolate sauce. Yum. ❤

“How to have Dessert in the morning and still call it a Healthy Breakfast”
Chocolate-covered Strawberry Stuffed French Toast 😉
Serves 1 // whole grain, high fiber, high protein, sugar-free

2 slices sprouted whole grain bread
Low-fat cottage cheese: 1/4 cup (~60 g)
Flaxmeal: 1 tsp
Stevia, to taste

Crunchy** almond butter: 1+ tbsp
Cacao nibs: 1/2 tbsp (to taste)
Sugar-free dark chocolate chips* or chunks: 1 oz
Strawberries: 1/2 cup (to taste), sliced thinly

1 egg white*** (I use carton kind)
1% organic milk: 1 tbsp
Vanilla extract: 1/2 tsp
Stevia, to taste

Real organic butter, for lightly greasing the pan

Chocolate sauce:
1 tbsp cocoa powder
1% organic milk: 2-3 tbsp
Stevia, to taste
Pinch salt

Step 1: Mix the cottage cheese with some ground flax and stevia. The flax seed makes it stick together and also add fiber and omega 3’s.
Step 2: Make a sandwich! Spread almond butter on one slice. Add the cottage cheese mix to the other slice. Top it with strawberries, chocolate chips/chunks, and cacao nibs.
Step 3: Mix egg white with milk, vanilla, and stevia. Dip the entire sandwich in the egg white mix and let soak on both sides. Meanwhile, preheat your skillet to medium high and grease with butter.
Step 4: Cook your stuffed french toast until golden brown on both sides.
Step 5: Transfer onto plate. Drizzle chocolate sauce and Enjoy!

*You’ll notice that I linked the websites to the brands I use. It’s just so that it’s easier to find and because I like their products. If you cannot find sugar-free dark chocolate chips, you can definitely substitute regular dark chocolate chips, which are already low in sugar anyways, or even unsweetened chocolate.
**You can also use creamy almond butter, but then you won’t be cool anymore (haha).
***When I’m making this for two people, I use 1 large egg, but when it’s just me, I use an egg white.

Nutrition: ~450 kcal; 19g fat; 50g carbs (14 g fiber); 30g protein

Chocolate Covered Strawberry FT Vivian Tang

Now that you know it’s healthy, are you going to start having dessert for breakfast now? 😉
Tomorrow is the weekend (TGIF!), so why not double/quadruple the recipe and make this for brunch, and don’t forget to share it with me on Instagram (@vivanttang)! 🙂

❤ , Vivian


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