Preheat the oven to 400 degrees.

Finely dice the pineapple and combine with the honey, cinnamon, and dash of salt in a roasting pan. Bake for 30 minutes.

After the pineapple has been pulled from the oven, drain the juice from the roasting pan and into the cottage cheese; stir together.

In a separate bowl, whisk together the eggs, milk, and vanilla.

Assemble the French toast: Scoop a spoonful of cottage cheese into the center of half of the slices of bread. Place a spoonful of roasted pineapple on top each scoop of cottage cheese. Finish with another slice of bread.

Gently press together the sandwiches and using a round cookie cutter or a drinking glass, cut a round out of each stack. Pinch the edges of each circle together to seal in the filling.

Dip each round into the egg mixture and place in a hot skillet that has been coated with nonstick spray.

Toast each side until crispy. Serve warm with a sprinkle of powdered sugar on top.

Recipe created by US Dairy.