Chocolate & Strawberry Stuffed French Toast
.
Yield
4 servingsPrep
12 minCook
9 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 ¼ | cups |
milk
non-fat |
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | cup |
ricotta cheese
low-fat |
|
| 8 | slices |
whole wheat bread
sandwich style bread, crusts removed |
|
| 8 | ounces |
strawberries
hulled and sliced |
|
| 4 | teaspoons |
chocolate chips (semi-sweet)
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 2 | teaspoons |
sugar
Confectioners' |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 296 | ml |
milk
non-fat |
|
| 2.5 | ml |
vanilla extract
|
|
| 59 | ml |
ricotta cheese
low-fat |
|
| 8 | slices |
whole wheat bread
sandwich style bread, crusts removed |
|
| 231.2 | ml/g |
strawberries
hulled and sliced |
|
| 2E+1 | ml |
chocolate chips (semi-sweet)
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 1E+1 | ml |
sugar
Confectioners' |
|
Directions
In a large bowl, whisk together the eggs, milk and vanilla.
Set aside.
Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly.
Top with about 6 slices of strawberries and a teaspoon of chocolate chips.
Cover each with another piece of bread to make a "sandwich".
Spray a large nonstick skillet or griddle with cooking spray and preheat.
Carefully dip each of the "sandwiches" into the egg mixture until completely moistened.
Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.
Transfer to serving places.
Top with remaining strawberries and sprinkle with confectioners' sugar.
