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Receta Cheese Stuffed French Toast With Strawberry Sauce
by Global Cookbook

Cheese Stuffed French Toast With Strawberry Sauce
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Ingredientes

  • 12 x diagonally cut slices French bread (1-oz)
  • 1/4 c. sifted powdered sugar
  • 8 ounce reduced-fat cream cheese (1 tub)
  • 2 1/2 c. 1% low-fat lowfat milk
  • 1/3 c. sugar
  • 1/2 tsp vanilla extract
  • 4 x egg whites
  • 2 x Large eggs Vegetable cooking spray Strawberry Sauce Candied Lemon Rind INGREDIENTS FOR STRAWBERRY SAUCE
  • 4 c. sliced strawberries
  • 1/3 c. honey
  • 3 Tbsp. fresh lemon juice INGREDIENTS FOR CANDIED LEMON RIND
  • 1 lrg lemon
  • 1/4 c. sugar divided
  • 1 Tbsp. water

Direcciones

  1. Cut a horizontal slit through bottom crust of each slice of bread to create a pocket.
  2. Combine powdered sugar and cream cheese; stir well. Spread mix proportionately into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.
  3. Combine lowfat milk, sugar, vanilla extract, egg whites, and Large eggs in a bowl; beat well with a wire whisk. Pour lowfat milk mix proportionately over bread slices.
  4. Cover and refrigerate1 hour or possibly till liquid is absorbed.
  5. Coat a large nonstick skillet with cooking spray, and place over medium heat till warm. Arrange half of bread slices in skillet, and cook 3 min.
  6. Turn bread over, and cook 3 min or possibly till browned; remove from skillet. Repeat procedure with the remaining bread slices.
  7. Yield: 6servings (serving size: 2 slices toast and 1/2 c. sauce).
  8. INSTRUCTIONS FOR STRAWBERRY SAUCE:Combine all ingredients in a bowl; stir well. Cover and let stand 1 hour.
  9. Yield: 3 c. (serving size: 1/2 c.).
  10. INSTRUCTIONS FOR CANDIED LEMON RINDUsing a vegetable peeler, carefully remove rind from lemon. Cut rind into 1/8-inch-thick strips; set aside.
  11. Combine 2 Tbsp. sugar and water in a 2-c. glass measure.
  12. Microwave at HIGH 1 minute; stir in rind strips. Microwave at HIGH 2 min, stirring every 30 seconds. Add in remaining 2 Tbsp. sugar, and toss well. Spread rind in a single layer on wax paper; let stand at room temperature till dry. Store in an airtight container.
  13. Yield: 1/4cup.
  14. NOTES : Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.