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Blueberry French Toast




Source of Recipe


Low-Fat Country Cooking � P. Walls; Aurora, MN
Blueberry French Toast

Alert! HIGH Saturated Fat (5 gm) & Sodium (681 mg) Recipe!

Plan ahead�needs to refrigerate at least 8 hours or overnight.
Serves: 8

12 slices day-old white bread, crusts removed
2 8-oz. pkgs. light cream cheese
1 c. fresh or frozen blueberries
Egg substitute equivalent to 12 eggs
2 c. skim milk
1/3 c. maple syrup

Sauce:
1 c. sugar
2 T. cornstarch
1 c. water
1 c. fresh or frozen blueberries

Cut bread into 1-in. cubes; place half in a 13-in.x 9-in. x 2-in. baking dish coated with cooking spray. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread. In a large bowl combine egg substitute, milk and syrup; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight

Remove from refrigerator 30 minutes before baking. Cover and bake at 350� for 30 minutes. Uncover; bake 25-30 minutes longer o until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat. Boil got 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Serve over French toast.

1/8 of recipe equals: 449 calories�11 gm fat (5 gm saturated)�35 mg cholesterol�681mg sodium�67 gm carbohydrate�20 gm protein