Strawberry Cream Cheese French Toast

By LadyJ1114

Ingredients

• Strawberry Syrup:
• 3 cups sliced strawberries
• 1/4 cup sugar
• 1/2 t. lemon zest, divided
• 2 T. fresh lemon juice
• French Toast:
• 2 large eggs
• 1 cup minus 2 T. skim milk
• 1/2 t. vanilla
• 4 oz. reduced fat cream cheese
• 1/4 cup fat free ricotta
• 2 t. sugar
• 12 sliced reduced calorie wheat bread, crusts trimmed if desired
• 1 cup sliced strawberries
• 2 t. butter
• 2 T. canola oil

Preparation

Step 1

To prepare syrup (may be done 3 days ahead; store in refrigerator): In medium saucepan, combine the strawberries, sugar, ¼ t. lemon zest and lemon juice. Bring to a boil; reduce heat and simmer, stirring occasionally, until the strawberries are soft and the syrup is thickened and reduced by 1/3 in volume, 12-15 minutes. Set aside and let cool to room temperature before serving. Makes about 1 ¼ cups.

NOTE: If a thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a container; let cool.

To prepare French Toast: In a medium bowl, whisk together the eggs, milk and vanilla. In a small bowl, gently combine the cream cheese, ricotta, sugar and remaining ¼ t. lemon zest, just until blended. Spread on 6 bread slices and top with the sliced strawberries. Top with the remaining 6 bread slices and press around the edges to seal.

Melt the butter in the oil on a griddle over medium heat. Dip the sandwiches in the egg mixture for a few seconds on each side, draining off the excess. Place the skillet and cook until golden brown, 2-3 minutes per side. Serve with the strawberry syrup.

Nutritional information: 1 sandwich with 2 tablespoons strawberry sauce, sprinkled with powdered sugar: 300 calories, 12 g fat; 38 g carbs, 4 g fiber, 13 g protein