Low Gi Berry Stuffed French Toast
photo by kelly in TO
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
-
Berry Filling
- 946.36 ml mixed field berries
- 44.37 ml Splenda sugar substitute
- 4.92 ml grated lemon zest
- 14.79 ml arrowroot or 14.79 ml cornstarch
-
French Toast
- 473.18 ml skim milk
- 295.73 ml liquid egg substitute
- 14.79 ml Splenda sugar substitute
- 9.85 ml vanilla
- 4.92 ml cinnamon
- 29.58 ml canola oil or 29.58 ml cooking spray
- 12 slice whole grain bread or 12 slice rye bread
directions
- For the berry filling combine the berries, Splenda, and lemon zest; cook in a saucepan over a medium heat until the berries have released some juice.
- Blend arrowroot with 1 tbsp juice from the berries; stir into the berry mixture. Increase the heat to a higher temperature and cook, stir until thickened, about 5 minutes. Remove from heat and set aside.
- For the french toast, combine the milk, egg, Splenda, vanilla and cinnamon in a large bowl.
- Add 1 tsp of oil to a frying pan over a medium high heat.
- Soak bread, 1 slice at a time, into egg mixture, let soak for about 10 seconds on both sides, then lift out and fry soaked bread slices, for 3 minutes; turn 1 piece over and evenly spread golden brown side with 2 heaping tbsp of berry filling. Flip second slice, cooked side down, onto filling to create a sandwich; press together with back of spatula. Continue frying for 3 minutes; turn sandwich over and fry for 3 minutes longer or until golden brown on both sides. Repeat with remaining bread slices, brushing griddle with more oil as needed.
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RECIPE SUBMITTED BY
Hello!
I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby...
I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar.
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