member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Shirley Mitchem      

Recipe Categories:

    Blueberry French Toast


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: creid**********Also Tried and True and makes a beautiful presentation!

    TOH's Low Fat Country Cooking. He liked it because it used low-fat Cream Cheese and EggBeaters®. Much better for the heart! I've tried both the fattening version and the low-fat one. I can't tell the difference!!! (Or use real eggs and cream cheese

    List of Ingredients




    12 slices day-old white bread, crusts removed* Egg bread is good for this, too...or the large Texas Toast sized bread.
    2 (8 oz.) pkgs. light cream cheese
    1 c. fresh or fozen blueberries
    eggbeaters equivalent to 12 eggs
    2 c. skim milk
    1/3 c. maple syrup

    Recipe



    Cut bread into 1" cubes; place half in 13X9X2" baking dish coated w/non-stick cooking spray. Cut cream cheese into 1" cubes; place over bread. Top w /blueberries & remaining bread. In a large bowl, combine egg substitute, milk & syrup; mix well. Pour over bread mixture. Cover & chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover & bake at 350 degrees for 30 minutes. Uncover; bake 25 - 30 minutes longer or until golden brown & the center is set.

    In saucepan combine:
    1 c. sugar
    2 Tb. cornstarch
    1 c. water

    Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in 1 c. fresh or frozen blueberries; reduce heat. simmer for 8 - 10 minutes or until berries have burst. Serve over French toast. Top with low-fat cool whip if desired.

    Yield: 8 (1 3/4c.) servings
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â