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Thursday, April 16, 2009

Stuffed French Toast

Stuffed French Toast

Recipe adapted from Betty Crocker's Low-fat, Low-cholesterol cooking today
6 servings

4 points per serving

12 slices French bread, ½ inch thick

6 T fat-free soft cream cheese

¼ c preserves or jam (any flavor)

½ c egg beaters or 4 egg whites, slightly beathen

½ c skim milk

2 T sugar

powdered sugar (optional)

syrup (optional) – points not calculated

  1. Spread one side of the 6 slices of bread with 1 T of the cream cheese. Spread one side of the other 6 slices with 2 t of the preserves. Place bread with cream cheese and bread with preserves together in pairs (basically, make a sandwich with cream cheese and jam).
  2. Beat egg product, milk, sugar until smooth; pour into shallow bowl.
  3. Spray griddle or skillet with cooking spray; heat griddle or skillet over medium-low heat or to 325. Dip each side of sandwich into egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown. Transfer to plate; dust with powdered sugar. Serve with syrup.

Serve with turkey bacon or sausage and some fruit, like orange wedges.
This makes a great “brinner” (breakfast for dinner) or breakfast.


  1. we're making the french toast for dinner tonight. i'll let you know how we like it! :)

  2. it was fannnnnntastic! we're totally having it for dinner again on thursday when our friend is in town.

  3. so glad it was yummy for you! I love blackberry jam and Nick likes strawberry... it's fun to use the strawberry flavored fat free cream cheese too! you could also make your own fruit syrup by blending fruit and some splenda together!

  4. i was thinking about the strawberry cream cheese when we were at the store last night. that would be so good! and good call about the fruit & splenda, though i don't have a fancy blender like you. it wouldn't turn out as good as yours. ;)

  5. Nicole~
    I'm sure if you started with fresh or thawed fruit it would turn out just fine! I saw that you tweeted about the diet flopping... what's happening?