Posted by on Aug 28, 2013


Angeline Talens is a wannabe bodybuilder who’s passionate about the pleasures of good food. She is a self taught home cook, amateur food photographer; and the creator of, a blog focused on first-class high protein foods.

Visit Angeline on her websiteFacebookTwitter, or Fitocracy.

This recipe is a sweet, chocolaty variation of my stuffed French toast. As you can see, it’s pretty easy to customize it with whatever strikes your fancy!


  • 4 slices multigrain bread (I used Brownberry’s Multigrain bread)
  • 1 cup 2% lowfat cottage cheese
  • 2 tablespoons Splenda, or your sweetener of choice
  • 1 scoop (37g) Optimum Nutrition Vanilla Whey Powder (can substitute with Casein)
  • 1 teaspoon vanilla extract
  • 2 egg whites
  • 2 tablespoons skim milk
  • 2 teaspoons cinnamon
  • 2 tablespoons Hershey’s semisweet chocolate chips


For the filling:

  1. In a blender or food processor, blend cottage cheese, whey or casein powder, vanilla extract, and Splenda till smooth.  Set aside

For the Batter:

  1. Whisk egg whites, skim milk, cinnamon until all incorporated
  2. Spray a large skillet with non stick cooking spray and heat over medium high heat.
  3. Dip one side of the bread in the egg batter to coat and repeat on the other side. Repeat with other slices of bread
  4. Place in the skillet, and cook on both sides until golden brown.
  5. Spread the cheese and chocolate chips evenly over the slices of bread and make a stacked sandwich (you might have leftover filling, you can top the French toast with it once it has been grilled).


For the whole recipe:

  • Protein 86g
  • Fat 24g
  • Carbs 122g
  • Fiber 18g
  • Calories 1004


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