Stuffed French Toast Sundaes

Another tasty recipe from Cook Yourself Thin, this is one of my favorite breakfasts. I like to use frozen fruits to mix up the flavors all year long. 1 serving is 2 cups.

• Ready In: 22 mins
• Serves: 2
• Yields: 4 Cups

Ingredients

• 1  egg
• 1  egg white
• 2  tablespoons skim milk
• 1⁄2 teaspoon ground cinnamon
• 1  teaspoon honey
• 4  slices  whole wheat bread, crusts removed
• 1⁄2 cup part-skim ricotta cheese
• 1⁄2 cup raspberries
• 1⁄2 cup blackberry
• 2  tablespoons pure maple syrup

Directions

1. Preheat the oven to 375 degrees.
2. In a bowl, whisk together the egg, egg white, milk, cinnamon and honey.
3. Spray a nonstick muffin pan with calorie-free vegetable spray.
4. Carefully dip each slice of the bread into the egg/milk mixture and press it into the muffin pan.
5. Bake at 375 degrees for 12 minutes, until crisp.
6. Meanwhile, in a small bowl, mix together the ricotta cheese until smooth.
7. Spoon equal amounts of the ricotta mixture into each of the bread cups and top with berries.
8. Drizzle the maple syrup on top.