Berry-Stuffed French Toast With Vanilla Yogurt Sauce
photo by Dine Dish
- Ready In:
- 2 cups fresh mixed berries, about 1/2 lb (blueberries, sliced strawberries, raspberries or blackberries)
- 2 tablespoons powdered sugar
- 1⁄3 cup fat-free sweetened condensed milk
- 1 (6 ounce) container low-fat vanilla yogurt
- 10 ounces French bread (1 small loaf)
- 1 egg
- 1 egg white
- 1⁄3 cup low-fat milk
- 1 teaspoon granulated sugar
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon cinnamon
- nonstick cooking spray
- Place berries in a small bowl and sprinkle with powdered sugar. For the sauce, spoon about 1/4 of the berries, sweetened condensed milk and yogurt into a blender (or food processor) and puree until smooth; set aside.
- Cut bread into twelve 1 1/2-inch pieces. Cut into each piece almost all the way through to create a pocket. Stuff the bread slices with remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries to garnish top at serving time.
- Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl. Heat a large non-stick skillet over medium heat. Spray skillet with non-stick cooking spray. Dip stuffed bread slices in egg mixture to coat and cook until lightly browned on both sides, turning once.
- Spoon sauce onto serving plate, arrange French toast on top and garnish with any remaining berries.
RECIPE SUBMITTED BY
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!