Now this isn't the best picture, but it sure was delicious!
1 egg
1/4 tsp cinnamon
1 & 1/2 tsp vanilla extract, divided
4 Tbsp fat-free or low-fat ricotta
1/2-3/4 tsp sugar, to taste
2 hot dog buns
2 tsp butter
2 Tbsp miniature chocolate chips (depending on your taste)
1 tsp powdered sugar
1. First, mix the egg, cinnamon and half teaspoon of the vanilla together in a small bowl; set aside.
2. In another small bowl, combine the ricotta, remaining teaspoon of vanilla, sugar and chocolate chips with a spoon until mixed well.
3. Open the buns lengthwise, careful not to fully separate the halves of each bun. Spoon the ricotta mixture into the bottom of the bun. Gently press the bun back together over the filling. Very carefully, slice the buns into four nuggets. You should now have 8 nuggets.
4. Heat a medium skillet to medium-high heat. Add the butter to coat the pan. While butter melts, dip each nugget into the egg mixture, coating completely and allowing excess egg mixture to drip off. Place the nuggets into the sizzling pan and cook about 5-6 minutes, rotating the nuggets to brown on each side, until toasted and golden on all sides.
5. Remove from the heat and sprinkle with powdered sugar. If desired, top with maple syrup or chocolate sauce and whipped cream! To lower calories, you may also use light or whole wheat hot dog buns, or replace the egg with an egg substitute.
This recipe came from Hayley at: http://thedomesticrebel.com/2013/03/29/cannoli-filled-french-toast-nuggets/
I must say, Lee and I devoured them. I was afraid that it wouldn't be enough to feed us both, but they are so decadent it was the perfect amount! =)
