Dec 13, 2009

Stuffed French Toast

Stuffed French Toast

Recipe adapted from Betty Crocker's Low-fat, Low-cholesterol cooking today
6 servings

4 points per serving

12 slices French bread, ½ inch thick

6 T fat-free soft cream cheese

¼ c preserves or jam (any flavor)

½ c egg beaters or 4 egg whites, slightly beathen

½ c skim milk

2 T sugar

powdered sugar (optional)

syrup (optional) – points not calculated

  1. Spread one side of the 6 slices of bread with 1 T of the cream cheese. Spread one side of the other 6 slices with 2 t of the preserves. Place bread with cream cheese and bread with preserves together in pairs (basically, make a sandwich with cream cheese and jam).
  2. Beat egg product, milk, sugar until smooth; pour into shallow bowl.
  3. Spray griddle or skillet with cooking spray; heat griddle or skillet over medium-low heat or to 325. Dip each side of sandwich into egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown. Transfer to plate; dust with powdered sugar. Serve with syrup.

Serve with turkey bacon or sausage and some fruit, like orange wedges.
This makes a great “brinner” (breakfast for dinner) or breakfast.

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