½ fresh pineapple
1 Tbsp. honey
1 tsp. cinnamon
Dash of Kosher salt
1 cup low-fat cottage cheese
16 slices whole grain bread
5 eggs, large
½ cup low-fat or fat-free lactose-free dairy milk
2 tsp. vanilla extract
Preheat the oven to 400 degrees.
Finely dice the pineapple and combine with the honey, cinnamon, and dash of salt in a roasting pan. Bake for 30 minutes.
the pineapple has been pulled from the oven, drain the juice from the
roasting pan and into the cottage cheese; stir together.
In a separate bowl, whisk together the eggs, milk, and vanilla.
the French toast: Scoop a spoonful of cottage cheese into the center of
half of the slices of bread. Place a spoonful of roasted pineapple on
top each scoop of cottage cheese. Finish with another slice of bread.
press together the sandwiches and using a round cookie cutter or a
drinking glass, cut a round out of each stack. Pinch the edges of each
circle together to seal in the filling.
Dip each round into the egg mixture and place in a hot skillet that has been coated with nonstick spray.
Toast each side until crispy. Serve warm with a sprinkle of powdered sugar on top.