Stuffed French Toast
Leslie & Cheryl
ingredients
Filling- 1 cup (8 ounces) reduced-fat cream cheese
- 1 1/2 tsp. each chopped dried cranberries, blueberries and apricots
- 1 tsp. minced fresh mint
- 8 slices cinnamon raisin bread
- 4 large egg whites
- 1/2 cup lowfat buttermilk
- 1 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1 tbsp. pure maple syrup
- Fresh Berries (optional for garnish)
directions
Filling
In a mixing bowl, soften the cream cheese by stirring vigorously or by warming slightly over a water bath. Stir in the dried fruit and mint.
French Toast
- 1
Spread 2 tablespoons of the cheese mixture on a slice of bread and top with another slice of bread. Repeat to make 4 sandwiches.
- 2
Heat a griddle over medium-high heat. Lightly coat with nonstick spray.
- 3
In a mixing bowl, beat the egg whites and buttermilk until just combined. Whisk in the cinnamon, allspice and maple syrup. Dip both sides of each sandwich into the batter and place on the hot griddle. Cook until browned, about 3 minutes, and flip. Cook until browned on remaining side.
- 4
Cut each sandwich into 4 pieces and serve warm. Garnish with fresh berries,if desired.
Source: Leslie & Cheryl
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