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Cook'n with Betty Crocker 
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Stuffed French Toast |
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Serves: 6 Print this RecipeLOW FAT/LOW CHOLESTEROL/LOW CALORIE Prep: 15 min Bake: 6 min 12 slices french bread, 1/2 inch thick 6 tablespoons fat-free soft cream cheese 1/4 cup preserves or jam (any flavor) 4 egg whites or 1/2 cup fat-free cholesterol-free egg product 1/2 cup fat-free (skim) milk 2 tablespoons sugar Powdered sugar Maple syrup, if desired 1. Spread one side of 6 slices bread with 1 tablespoon of the cream cheese. Spread one side of remaining slices with 2 teaspoons of the preserves. Place bread with cream cheese and bread with preserves together in pairs. 2. Beat egg product, milk and granulated sugar until smooth; pour into shallow bowl. 3. Spray griddle or skillet with cooking spray; spray; heat griddle or skillet over medium-low heat or to 325°. Dip each side of sandwich into egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown. Transfer to plate; dust with powdered sugar. Serve with syrup. NUTRITION INFORMATION 1 Serving Calories 205 (Calories from Fat 20) Fat 2g (Saturated 0g) Cholesterol 0mg Sodium 410mg Carbohydrate 40g (Dietary Fiber 2g) Protein 9g % DAILY VALUE: Vitamin A 10%; Vitamin C 0%; Calcium 12%; Iron 10% DIET EXCHANGES: 2 Starch, 1/2 Skim Milk From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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