Skinny Strawberries and Cream Stuffed French Toast
Ingredients
- 8 slices whole wheat bread or multi-grain bread I used Milton’s Multi-Grain bread, see shopping tip
- 4 tablespoons reduced-fat whipped cream cheese see shopping tip
- 8 teaspoons reduced sugar strawberry preserves see shopping tip
- 1 cup fresh strawberries sliced thin
- 6 egg whites
- 1 1/2 teaspoons vanilla extract
- 4 teaspoons reduced-fat butter or Smart Balance Light spread
- Topping:
- 8 teaspoons powdered sugar
- Strawberries slices for garnish
Instructions
- On one side of 4 slices of bread spread with 1 tablespoon cream cheese. Next, on top of cream cheese, spread each with 2 teaspoons strawberry preserves. Place ¼ cup strawberry slices on each. Top each with the remaining slice of bread to make a sandwich.
- In a shallow bowl or pie plate, beat egg whites and vanilla.
- Dip 2 sandwiches into the egg mixture, making sure to coat both sides.
- Coat a large nonstick pan with cooking spray. Melt 2 teaspoons reduced-fat butter and swirl around bottom of pan. Add 2 sandwiches, cook about 3 minutes on medium-high heat until golden. Turn over and cook the undersides for about 2 minutes, until golden brown. Place cooked sandwiches on a baking sheet and keep warm in oven while
- cooking the other 2 sandwiches.
- Repeat steps 3 and 4 with 2 remaining sandwiches.
- Transfer each sandwich to a plate. Cut each in half and sprinkle with 2 teaspoons powdered sugar and garnish with strawberry slices.
- Serve immediately with a fork and knife. Enjoy!
- Makes 4 servings (each serving, 1 full sandwich)
- Shopping Tips: I love Milton’s Multigrain bread. Each slice has 110 calories, 1g fat and 3g fiber. Most supermarkets sell it along with Trader Joe’s.
- I used Trader Joe’s organic reduced sugar preserves. Each tablespoon has 30 calories. Knott’s Light preserves would be another great choice.
- Reduced-fat whipped cream cheese comes in a tube versus a block of cream cheese.
