INGREDIENTS

INSTRUCTIONS

Break chocolate into 2 pieces. In a bowl whisk together eggs,  vanilla,
and milk. Using a 3-inch heart shaped cutter cut a heart  shape from
each slice of bread. Place a piece of chocolate on top of  one of the
pieces of bread and gently press another piece on top,  pinching the
edges. Repeat the procedure with other 2 pieces of  bread. Dip bread
into egg mixture, making sure they are soaked. Heat  the butter in a
non-stick skillet over moderate heat until it begins  to foam, add the
stuffed bread hearts and cook them, turning them  once for 2 to 3
minutes per side or until they are nicely browned. In  a bowl mash 3/4
of the raspberries and stir in the sugar. Stir in the  remaining
berries. Transfer the browned hearts to a plate and top  with the
raspberries. Dust with confectioners' sugar and garnish with  mint.
This recipe yields 1 serving.  Comments: The original recipe title as
listed is "Chocolate Stuffed  Heart-Shaped French Toast With Raspberry
Sauce".  Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-8819 broadcast 02-12-1997) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by Joe
Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
08-13-1998  Recipe by: Sara Moulton  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: Amazing love”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 325
Calories From Fat: 193
Total Fat: 21.8g
Cholesterol: 403.8mg
Sodium: 152.6mg
Potassium: 277.1mg
Carbohydrates: 17.9g
Fiber: 4.3g
Sugar: 12.5g
Protein: 14g