Ingredients:
3 Tbsp. fat-free ricotta cheese
2 tsp. mini semi-sweet chocolate chips
1 tsp. vanilla extract, divided
1 no-calorie sweetener packet (ex: Splenda or Truvia)
1 light hot dog bun (with about 80 calories)
1/4 c. fat-free liquid egg substitute
1/4 tsp. cinnamon
2 tsp. light whipped butter
1/2 tsp. powdered sugar
Optional topping: sugar-free pancake syrup
Directions:
In a small bowl, combine ricotta cheese, chocolate chips, 1/2 tsp. vanilla extract and sweetener. Mix well.
Split the hot dog bun open lengthwise without fully separating the two halves. Spoon ricotta cheese mixture onto the bottom half of the bun. Gently press down the top half of the bun over the filling. Carefully slice into 4 "nuggets" and set aside.
Mix the egg substitute, cinnamon and remaining 1/2 tsp. vanilla in a small bowl. Set aside.
Bring a skillet sprayed with nonstick cooking spray to medium-high heat on the stove. Add butter and allow it to coat the bottom of the pan evenly.
Meanwhile, coat all of the nuggets with the egg mixture (you do not need to use all of the egg mixture).
Once the butter has melted, place the nuggets in the skillet, flipping occasionally, until lightly golden brown on all sides (about 3-4 minutes).
Plate the nuggets and sprinkle with powdered sugar. Top with syrup if you would like.
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