Blueberry frence toast

8 Servings

Ingredients

Quantity Ingredient
12 slices White bread; day old, crusts removed
16 ounces Light cream cheese
1 cup Fresh or frozen blueberries
Egg Beatersr 99% egg substitute; equal 12
Eggs
2 cups Skim milk
⅓ cup Maple syrup
1 cup Sugar
2 tablespoons Cornstarch
1 cup Water
1 cup Fresh or frozen blueberries

Directions

SAUCE

Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.

Cut bread into 1 inch cubes; place half in a 13" X 9" X 2" baking dish coated with nonstick cooking spray. Cut cream cheese into 1 inch 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 F for 30 minutes. Uncover; bake 25 - 30 minutes longer or until golden brown and the center is set. In a a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8 - 10 minutes or until berries have burst. Serve over French Toast.

Serving Size: ⅛ recipe

Calories: 449, Total Fat: 11gm, Calories from Fat: 22%, Saturated Fat: 6gm, Cholesterol: 35mg, Sodium: 681 mg, Carbohydrate: 67gm, Protein: 20gm NOTES : With luscious blueberries inside and and in a sauce that drizzles over each slice, this is the best breakfast dish I've ever tasted.

Recipe by: Patricia Walls, Aurora, Minnesota Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <unicorn4@...> on Dec 30, 1997

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