Cheese-Stuffed French Toast with Strawberry Sauce
Source of Recipe
Cooking Light
List of Ingredients
12 (1-ounce) diagonally cut slices French bread
1/4 cup sifted powdered sugar
1 (8-ounce) tub reduced-fat cream cheese
2 1/2 cups 1% low-fat milk
1/3 cup sugar
1/2 teaspoon vanilla extract
4 large egg whites
2 large eggs
Cooking spray
STRAWBERRY SAUCE
4 cups sliced strawberries
1/3 cup honey
3 tablespoons fresh lemon juice
CANDIED LEMON RIND
1 large lemon
1/4 cup sugar, divided
1 tablespoon water
Recipe
Cut a horizontal slit through bottom crust of each slice of bread to form a pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.
Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.
Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.
Yield: 6 servings (serving size: 2 slices toast and 1/2 cup sauce)
NUTRITION PER SERVING
CALORIES 517 FAT 10.9g ; PROTEIN 17.8g; CARB 89.5g; FIBER 4g; CHOL 101mg; IRON 2.2mg; SODIUM 653mg; CALC 242mg;
STRAWBERRY SAUCE: Combine all ingredients in a bowl; stir well. Cover and let stand 1 hour. Yield: 3 cups (serving size: 1/2 cup)
NUTRITION PER SERVING
CALORIES 89; FAT 0.4g; PROTEIN 0.7g; CARB 23.2g; FIBER 2.6g; CHOL 0.0mg; IRON 0.5mg; SODIUM 2mg; CALC 16mg;
CANDIED LEMON RIND: Carefully remove rind from lemon using a vegetable peeler. Cut rind into 1/8-inch-thick strips; set aside.
Combine 2 tablespoons sugar and water in a 2-cup glass measure. Microwave at High 1 minute; stir in rind strips. Microwave at High 2 minutes, stirring every 30 seconds. Add remaining 2 tablespoons sugar, and toss well. Spread rind in a single layer on wax paper; let stand at room temperature until dry. Store in an airtight container. Yield: 1/4 cup
|
|
member logon
