Blueberry Cheesecake-Stuffed French Toast Casserole

By barbsjustagirl

Kassie and Brandon made this for mom and myself...yummy and not too bad calorie wise!!!

Calories: 285, 9g total fat, 4g sat. fat, 4 g fiber, 13g protein

Ingredients

• Blueberry sauce:
• Olive oil cooking spray
• 13-14 slices whole-wheat sandwich bread, crusts removed
• 1 cup low-fat ricotta cheese
• 1/2 cup 1/3-less fat plain cream cheese
• 4 large eggs, divided (I would use Egg beaters)
• 5 tbsp organic evaporated cane juice, divided (they used sugar - I would use Splenda)
• 1-3/4 cups fresh blueberries
• 1 cup skim milk or 1%
• 2 egg whites
• 2 tsp. pure vanilla extract
• 1 tsp. ground cinnamon
• 1/4 tsp. sea salt
• 1/4 cup sliced unsalted almonds
• 2-1/4 cups fresh blueberries
• 1/4 cup organic evaporated cane juice (Splenda for me)

Preparation

Step 1

1. Preheat oven to 350. Coat a 9x13-inch baking dish with cooking spray. Place half of bread in bottom of dish, trimming as necessary to fit in a snug single layer.
2. In a food processor or mixer combine ricotta, cream cheese, 1 whole egg and 2 tbsp Splenda. Process until smooth. Pour mixture over bread layer and spread to coat evenly. Top with blueberries. Cover with remaining bread, trimming to fit in a single layer.
3. In a large bowl whisk remaining 3 whole eggs, 1 tbsp Splenda, ilk, egg whites, vanilla, cinnamon and salt. Pour evenly over bread. Place almonds in a zip-top bag and lightly crush with a rolling pin. Add remaining 2 tbsp Splenda and shake to combine. Sprinkle over bread. Cover with foil and bake in centr of oven for 25 minutes. Uncover and bake for an additional 10 minutes, until center is slightly puffed and set (filling will remain creamy). Then broil for 2-3 minutes, until top is lightly browned. Remove from oven and let cool for 10 minutes.
4. Prepare blueberry sauce: In a medium saucepan combine blueberries, 1/2 cup water and Slenda. Bring to a boil, then reduce heat to low and simmer, uncovered and stirring often, until berries begin to burst and liquid thickens slightly, about 10 minutes. Divide French toast into 10 portions and top each with 3 tbsp blueberry sauce.

Note: Don't be tempted to add all of the cane juice at once - spacing it out in 3 separate additions ensures the whole dish will be sweetened throughout.