1/4 c. H-E-B Low Fat Buttermilk
1/4 tsp. H-E-B Ground Cinnamon
1 Tbsp. + 1 tsp. H-E-B Chocolate Syrup, divided
1/4 tsp. H-E-B Pure Vanilla Extract
8 slices H-E-Buddy Bread
* H-E-B Non-stick Cooking Spray
1/4 c. light dessert topping
1 c. nonfat plain greek yogurt
1 pt. raspberries
Heat a griddle to Medium-Low heat.
In a large mixing bowl, whisk eggs,
buttermilk, cinnamon, 1 teaspoon
chocolate sauce, and
vanilla. Set aside.
Use a heart-shaped cookie cutter
to cut out the center of each slice of
bread. Working in
batches, dip bread
slices and hearts in egg mixture.
Spray griddle with non-stick cooking
spray. Cook bread slices and hearts about
3 minutes o
n each side, until toasted.
Meanwhile, in a small mixing bowl, gently
fold together dessert topping, Greek yogurt,
1 tablespoon chocolate syrup until well
combined. Sweeten to taste. Set aside.
To serve, place 1/4 of chocolate yogurt
mixture in the center of 1 bread slice and
h a cutout heart. Sprinkle plate
with 1/2 cup fresh raspberries and enjoy!
Calories: 296, Total Fat: 5g, Saturated Fat: 1.5g, Sodium: 426mg, Carbohydrates: 47g, Die
tary Fiber: 7.3g, Protein: 17g