3 tbsp. whipped cream cheese
2 tsp. raisins
1 tsp. vanilla extract, divided
1 no-calorie sweetener packet (I like Truvia)
1 whole wheat hot dog bun
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/4 tsp. cinnamon
2 tsp. light whipped butter or light buttery spread
1/2 tsp. powdered sugar
Optional topping: sugar-free pancake syrup
In a small bowl, combine cream cheese, raisins, 1/2 tsp. vanilla extract, and sweetener, and mix well.
Split hot dog bun open lengthwise, without fully separating the two halves. Spoon cream cheese mixture onto the bottom half of the bun. Gently press the top half down over the filling. Carefully slice into four "nuggets" and set aside.
Mix egg substitute, cinnamon, and remaining 1/2 tsp. vanilla extract in a small bowl. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add butter and allow to coat the bottom of the skillet.
Meanwhile, coat each nugget on all sides with the egg mixture. (You won't need to use all of the egg mixture.) Once butter has melted, place nuggets in the skillet and, flipping occasionally, cook until golden brown on all sides, 3 - 4 minutes.
Plate your nuggets and sprinkle with powdered sugar. Top with syrup, if you like. Enjoy!
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