Cheese-Filled French Toast With Strawberry Sauce

Although the original of this recipe was found in the Taste of Home Brand-Name Cookbook, Spring 2005, it has been tweaked to please my household. I did not include the vegetable oil for cooking because I didn't want it calculated in the Nutrition Facts.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1⁄4 cup low-fat sour cream
• 1⁄2 teaspoon vanilla extract
• 1⁄2 teaspoon lemon juice
• 1 (12 ounce) jar  strawberry preserves, divided
• 1  tablespoon water
• 6  large eggs
• 1 1⁄2 cups milk
• 1  pinch salt
• 1  teaspoon ground cinnamon
• 12  slices  whole grain bread

Directions

1. In a mixing bowl, whisk together the cream cheese, sour cream, vanilla, lemon juice & 1/4 cup of the preserves until well blended, then set aside.
2. In a microwave-safe bowl, combine remaining preserves & the tablespoon of water, then microwave on high for 30 seconds. Stir & microwave for another 30 seconds or until melted, then set aside.
3. In a shallow dish, whisk together the eggs, milk, salt & cinnamon. Dip bread slices into this egg mixture, then set them on a platter.
4. Spread half of the slices with the cream cheese mixture, then top each spread slice with a slice of dipped bread, making 6 'sandwiches.'.
5. In a large skillet, heat 1/8 inch of vegetable oil over medium-high heat until oil is hot but not smoking. Working in batches, transfer 'sandwiches' to the skillet & cook about 90 seconds or until lightly browned, then turn them over & cook another 60 seconds or until deep golden brown & slightly puffy.
6. Remove the filled French toast & allow them to drain briefly on several layers of paper towels.
7. Serve hot with the melted preserves.