- 2 Flatout originals I used 5 grain and flax
- 4 tablespoon light cream cheese sliced thin and lightly frozen
- 1 cup fresh raspberries
- 1 teaspoon sugar
- 4 graham crackers 26G crushed into crumbs
- Egg whites
Cut your cream cheese into 4 servings of 1 tablespoon (15g) each, then cut those into thin pieces so you have 2-3 pieces to place into each roll, place in freezer for approx 30 minutes to harden.
Mash your raspberries in a bowl with your sugar. Crush your graham crackers into a crumb and spread onto a flat surface.
Heat a frying pan on the stove over medium heat and spray well with cooking spray.
Cut your flatout breads into 2 equal pieces, spread your jam on half, top with your hardened cream cheese pieces, sprinkle a little graham crumbs then roll, use some egg whites to brush over them, then roll in your graham crumbs. Repeat for all 4 rolls, then heat in frying pan, about 5 minutes each side.
Serve warm either with some fresh whipping cream or your favorite ice cream.
*Note, the point value is based on 3 graham crackers as I had leftover on my plate