Stuffed Berry French Toast
- 2 cups mixed berries
- 2 tablespoons powdered sugar
- 1/3 cup fat-free sweetened condensed milk
- 6-ounce container vanilla yogurt
- 1 small loaf (10 ounces) French bread
- 1 whole egg, plus 1 egg white
- 1/3 cup milk
- 1 teaspoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- nonstick cooking spray
Protein: 14 g
Carbohydrate: 74 g
Fiber: 3 g
Total Fat: 5 g
Saturated fat: 1 g
Cholesterol: 48 mg
Calcium: 33% DV
Sodium: 490 mg
Place berries in a small bowl and sprinkle with powdered sugar. For the sauce, spoon about ¼ of the berries, sweetened condensed milk and yogurt into a blender (or food processor) and puree until smooth; set aside.
Cut bread into twelve 1 ½-inch pieces. Cut into each piece almost all the way through to create a pocket. Stuff the bread slices with remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries to garnish top at serving time.
Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl. Heat a large non-stick skillet over medium heat. Spray skillet with nonstick cooking spray. Dip stuffed bread slices in egg mixture to coat and cook until lightly browned on both sides, turning once. Repeat in batches until all the bread is cooked through.
Spoon sauce onto serving plate, arrange French toast on top and garnish with any remaining berries.
Yield: 3 pieces of bread with ½ cup berries and 1/3 cup sauce, per serving
Nutrition information calculated with 1% milk and low-fat vanilla yogurt