Cheese Stuffed French Toast With Strawberry S
Ingredients| 12 diagonally (1-ounce) cut slices fre, nch bread |
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Strawberry Sauce
4 cups sliced strawberries
1/3 cup honey 3 tablespoons fresh lemon juice
Candied Lemon Rind
1 large lemon
1/4 cup sugar, divided
1 tablespoon water
Directions: Cut a horizontal slit through bottom crust of each slice
of bread to form a pocket. Combine powdered sugar and cream cheese;
stir well. Spread mixture evenly into pockets of bread. Place 6 bread
slices in each of two large, shallow baking dishes; set aside.
Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl;
beat well with a wire whisk. Pour milk mixture evenly over bread
slices. Cover and chill 1 hour or until liquid is absorbed.
Coat a large nonstick skillet with cooking spray, and place over
medium heat until hot. Arrange half of bread slices in skillet, and
cook 3 minutes. Turn bread over, and cook 3 minutes or until browned;
remove from skillet. Repeat procedure with the remaining bread slices.
Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.
Directions for Strawberry Sauce: Combine all ingredients in a bowl;
stir well. Cover and let stand 1 hour. Yield: 3 cups (serving size:
1/2 cup).
Directions for Candied Lemon Rind: Using a vegetable peeler, carefully
remove rind from lemon. Cut rind into 1/8-inch-thick strips; set
aside.
Combine 2 tablespoons sugar and water in a 2-cup glass measure.
Microwave at HIGH 1 minute; stir in rind strips. Microwave at HIGH 2
minutes, stirring every 30 seconds. Add remaining 2 tablespoons
sugar, and toss well. Spread rind in a single layer on wax paper; let
stand at room temperature until dry. Store in an airtight container.
Yield: 1/4 cup.
Nutritional Info:
Cheese-Stuffed French Toast With Strawberry Sauce: CALORIES 517 (19%
from fat); PROTEIN 17.8g; FAT 10.9g (sat 5.4g, mono 3.9g, poly 1.2g);
CARB 89.5g; FIBER 4g; CHOL 101mg; IRON 2.2mg; SODIUM 653mg; CALC 242mg
Strawberry Sauce: CALORIES 89 (4% from fat); PROTEIN 0.7g; FAT 0.4g
(sat 0g, mono 0.1g, poly 0.2g); CARB 23.2g; FIBER 2.6g; CHOL 0mg;
IRON 0.5mg; SODIUM 2mg; CALC 16mg
Posted to MM-Recipes Digest V3 #2.TXT
Servings: 6
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