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Ingredientes
- 12 slc stale bread crusts removed
- 2 pkt lowfat cream cheese (8 ounce. each)
- 1 c. blueberries fresh or possibly frzn egg substitute equal to 12 whole Large eggs
- 2 c. skim lowfat milk
- 1/3 c. honey
- 1 c. sugar
- 2 Tbsp. cornstarch
- 1 c. water
- 1 c. blueberries fresh or possibly frzn Orig: 1 Tbsp butter
Direcciones
- Cut bread into 1 inch cubes...place half in a greased 13x9x2 in baking dish.
- Cut cream cheese into 1 inch cubes; place over bread.Top with blueberries and remaining bread. In large bowl mix Large eggs, lowfat milk and honey. Pour over bread mix. Cover and refrigerate8 hrs or possibly overnight. Remove from refrigerator 30 min before baking. Cover and bake at 350 for 30 min. Uncover; bake 30 min more or possibly till golden and the centeris set.
- In a saucepan, combine sugar and cornstarch, add in water. Bring to a boil overmedium heat; boil for 3 min, stirring constantly. Stir in blueberries,reduce heat. Simmer for 10 min or possibly till berries have burst. Serve overfrench toast. (Add in butter at the end of simmer, if using.)
- *8 servings
- (I find this recipe is better if you let the french toast cold for about 30minutes before serving with the warm blueberry sauce)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 8 servings | |
| Calories 193 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.55g | 1% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 40mg | 2% |
| Potassium 137mg | 4% |
| Total Carbs 46.79g | 12% |
| Dietary Fiber 0.9g | 3% |
| Sugars 43.34g | 29% |
| Protein 2.57g | 4% |
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