| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Breakfast &, Brunch | 8 | Servings |
INGREDIENTS
| 12 | sl | White bread; day old, crusts removed |
| 16 | oz | Light cream cheese |
| 1 | c | Fresh or frozen blueberries |
| Egg Beatersr 99% egg substitute; equal 12 | ||
| Eggs | ||
| 2 | c | Skim milk |
| 1/3 | c | Maple syrup |
| 1 | c | Sugar |
| 2 | tb | Cornstarch |
| 1 | c | Water |
| 1 | c | Fresh or frozen blueberries |
INSTRUCTIONS
SAUCE Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. Cut bread into 1 inch cubes; place half in a 13" X 9" X 2" baking dish coated with nonstick cooking spray. Cut cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, combine egg substitute, milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 F for 30 minutes. Uncover; bake 25 - 30 minutes longer or until golden brown and the center is set. In a a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8 - 10 minutes or until berries have burst. Serve over French Toast. Serving Size: 1/8 recipe Calories: 449, Total Fat: 11gm, Calories from Fat: 22%, Saturated Fat: 6gm, Cholesterol: 35mg, Sodium: 681 mg, Carbohydrate: 67gm, Protein: 20gm NOTES : With luscious blueberries inside and and in a sauce that drizzles over each slice, this is the best breakfast dish I've ever tasted. Recipe by: Patricia Walls, Aurora, Minnesota Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997
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