Ricotta-stuffed eggnog french toast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | slices | French bread -; (1 1/2\" thick) |
| ½ | cup | Nonfat ricotta cheese |
| ½ | teaspoon | Vanilla extract |
| ¼ | cup | Sugar |
| 8 | teaspoons | Raspberry jam |
| ½ | cup | Low-fat eggnog |
| ½ | cup | Nonfat egg substitute |
| 1 | teaspoon | Ground cinnamon |
| Nonstick cooking spray | ||
| 4 | teaspoons | Butter; optional |
| Powdered sugar; optional | ||
| Raspberry jam; optional | ||
Directions
Lay bread slices flat. Cut pocket into each bread slice by slicing through crust on 1 side only to make just enough room to add stuffing. Mix ricotta cheese, vanilla and sugar in bowl, then spoon about 2 tablespoons into each pocket, spreading around to cover inside of pocket. Spoon about 2 teaspoons jam into center of each pocket. Mix eggnog, egg substitute and cinnamon in bowl. Dip each slice of bread in eggnog mixture to coat and remove, letting excess batter drip off. Heat skillet sprayed with nonstick cooking spray over medium-low heat. If desired, add about ½ teaspoon butter to center of pan and let melt. Fry slices until brown on 1 side, about 4 minutes, then turn and brown other side, about 3 minutes. Remove to warm platter.
Serve topped with powdered sugar and dollop of raspberry jam. Yields 4 servings.
Each serving, without extra butter, jam and powdered sugar: 239 calories; 303 mg sodium; 12 mg cholesterol; 4 grams fat; 41 grams carbohydrates; 10 grams protein; ⅐ gram fiber
Recipe Source: Los Angeles Times - 12-16-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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