Strawberry-Stuffed French Toast
|6 ounces(two-thirds of an 8-ounce package) lowfat Neufchâtel cheese, softened |
1/2 cup maple syrup, divided
8 slices bread 1 1/2 pint baskets (18 ounces) California strawberries, stemmed and sliced, divided
3 tablespoons milk
1 tablespoon butter or margarine
1 tablespoon vegetable oil Powered sugar (optional)
In small bowl, using fork mix cheese and 2 tablespoons of the syrup until blended. Spread one side of each bread slice with cheese mixture, dividing evenly. Layer each of four slices with sliced strawberries to cover surface. Close sandwiches with remaining four slices, facing cheese side down. Press together lightly. In shallow dish, beat eggs and milk until blended. In large nonstick skillet, heat butter and oil over medium heat until hot. Dip sandwiches into egg mixture, turning to soak both sides; place in skillet. Cook 5 to 6 minutes until browned, turning once. Meanwhile, in small sauce pan, combine remaining 6 tablespoons of syrup and remaining strawberries. Heat over low heat just until warmed; remove from heat. Sift powdered sugar, if desired, over French toast; cut each diagonally in half. Serve immediately with warm strawberry mixture.
Nutritional Information Per Serving:
460 calories; 18 g fat; 135 mg cholesterol; 530 mg sodium; 61 g carbohydrate; 4 g fiber; 12 g protein.
Thanks to the California Strawberry Commission for this great recipe.