| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits, Eggs | French | Breakfast &, Brunch | 2 | Servings |
INGREDIENTS
| 1/4 | c | Fat-free cream cheese; softened |
| 2 | tb | Strawberry spreadable fruit |
| 4 | sl | White bread; crusts removed |
| 1/2 | pt | Fresh strawberries; sliced |
| 1 | Egg | |
| 2 | tb | Skim milk |
| Confectioner's sugar; optional |
INSTRUCTIONS
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. Combine cream cheese and spreadable fruit; spread on two slices of bread. Top with sliced berries, making a complete blanket over the cheese. Top each with remaining bread. In a bowl, beat egg and milk. Heat a frying pan or griddle coated with nonstick cooking spray over medium-high heat. Dip sandwiches in egg mixture and fry until golden brown on both sides. If desired, serve with syrup or dust with confectioners' sugar. Serving Size: 1/2 recipe NOTES : This recipe earned "most outstanding" honors in our state's "Berry-Off" cooking contest. Strawberries make this stuffed French toast scrumptious. Recipe by: Leandra Holland, Westlake, California Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997
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