Blueberry french toast (low-fat version)

Yield: 8 Servings

Measure Ingredient
12 slices Day old bread; crusts removed
2 packs (8-oz) low-fat cream cheese
1 cup Fresh or frozen blueberries
12 Whole egg equivalent egg substitute
2 cups Skim milk
⅓ cup Honey
1 cup Sugar
2 tablespoons Cornstarch
1 cup Water
1 cup Fresh or frozen blueberries


From: oyler@... (oyler)

Date: Tue, 25 Jun 1996 16:59:46 -0400 For the cook who requested low-fat breakfast items, here is on that is truly excellent. I adapted it from a recent recipe printed in Taste of Home magazine. I have included both the original and the lower-fat version.

Cut bread into 1 inch have in a greased 13x9x2 in baking dish. Cut cream cheese into 1 inch cubes; place over bread.Top with blueberries and remaining bread. In large bowl mix eggs, milk and honey.

Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bade at 350 for 30 minutes. Uncover; bake 30 minutes more or 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 for 3 minutes, stirring constantly. Stir in bluberries, reduce heat. Simmer for 10 minutes or until berries have burst.

serve over french toast. 8 servings (I find this recipe is better if you let the french toast cool for about 30 minutes before serving with the hot blueberry sauce) Digest eat-lf.v096.n080

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .

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