Soft French toasts served in a tower with pumpkin cream (de-fatted peanut butter powder) and cinnamon, with a drizzle of more fluid de-fatted peanut butter. Recipe proposed in a fit version.
In a bowl mix the whole egg, the egg white, the soy plant-based drink, the erythritol, and the cinnamon.
Dip the slices of bread in the mixture and shake them slightly to remove the excess.
Cook the slices in a non-stick skillet until golden and fluffy on both sides.
Meanwhile, prepare the cream by mixing the Greek yogurt, the de-fatted peanut butter with pumpkin powder, and a few drops of caramel sweetener until you get a homogeneous cream.
Assemble the dish by forming a tower alternating slices of French toast and pumpkin cream.
Prepare the drizzle: melt or mix the de-fatted peanut butter (powder) with the vegetable drink or water to obtain a more fluid version; add sweetener if desired.
Pour the drizzle over the tower of French toast.
Complete with a sprinkle of cinnamon and half crumbled cinnamon cookie.
Serve immediately and enjoy breakfast.
Non-stick skillet
Bowl
Spoon or whisk
The recipe is proposed in a 'fit' version using de-fatted peanut butter powder and zero-calorie sweeteners. The de-fatted peanut butter powder is indicated to be melted with vegetable drink for the drizzle.
Italy, Toscana
