Low Gi Berry Stuffed French Toast

A Saturday morning breakfast with a cup of green tea, and the sun shinning through the windows! This recipe makes a berry sandwich with the french toast, but I find I don't need that much bread, so I usually top a larger slice of rye bread with the warm berry mixture. Either way, a wonderful breakfast.

• Ready In: 30 mins
• Serves: 6

Ingredients

• Berry Filling

• 4  cups  mixed field berries
• 3  tablespoons Splenda sugar substitute
• 1  teaspoon  grated lemon zest
• 1  tablespoon arrowroot or 1  tablespoon cornstarch

• French Toast

• 2  cups skim milk
• 1 1⁄4 cups  liquid egg substitute
• 1  tablespoon Splenda sugar substitute
• 2  teaspoons vanilla
• 1  teaspoon cinnamon
• 2  tablespoons canola oil or 2  tablespoons  cooking spray
• 12  slices  whole grain bread or 12  slices  rye bread

Directions

1. 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.
2. 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.
3. For the french toast, combine the milk, egg, Splenda, vanilla and cinnamon in a large bowl.
4. Add 1 tsp of oil to a frying pan over a medium high heat.
5. 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.