Fresh Berry Stuffed French Toast with Vanilla Yogurt

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

Recipe created on behalf of 3-Every-Day™ of Dairy.

1/2 pound (2 cups) mix of fresh blueberries, sliced strawberries, raspberries or blackberries
2 tablespoon powdered sugar
1/3 cup fat free sweetened condensed milk
1 container (6 ounces) low fat vanilla yogurt
1 small loaf (10 ounces) French bread
1 egg
1 egg white
1/3 cup low fat milk
1 teaspoon granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
non-stick 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.

Yield: 3 pieces of bread with 1/2 cup berries and 1/3 cup sauce, per serving.