| 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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