12 diagonally (1-ounce) cut slices fre, nch bread
1/4 cup sifted powdered sugar
1 tub (8-ounce) reduced-fat cream che, ese
2 1/2 cup 1% low-fat milk
1/3 cup sugar
1/2 tsp vanilla extract
4 egg whites
2 eggs
1 vegetable cooking spray
1 strawberry sauce
1 candied lemon rind
Directions
Strawberry Sauce
4 cups sliced strawberries
1/3 cup honey 3 tablespoons fresh lemon juice
Candied Lemon Rind
1 large lemon
1/4 cup sugar, divided
1 tablespoon water
Directions: Cut a horizontal slit through bottom crust of each slice
of bread to form a pocket. Combine powdered sugar and cream cheese;
stir well. Spread mixture evenly into pockets of bread. Place 6 bread
slices in each of two large, shallow baking dishes; set aside.
Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl;
beat well with a wire whisk. Pour milk mixture evenly over bread
slices. Cover and chill 1 hour or until liquid is absorbed.
Coat a large nonstick skillet with cooking spray, and place over
medium heat until hot. Arrange half of bread slices in skillet, and
cook 3 minutes. Turn bread over, and cook 3 minutes or until browned;
remove from skillet. Repeat procedure with the remaining bread slices.
Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.
Directions for Strawberry Sauce: Combine all ingredients in a bowl;
stir well. Cover and let stand 1 hour. Yield: 3 cups (serving size:
1/2 cup).
Directions for Candied Lemon Rind: Using a vegetable peeler, carefully
remove rind from lemon. Cut rind into 1/8-inch-thick strips; set
aside.
Combine 2 tablespoons sugar and water in a 2-cup glass measure.
Microwave at HIGH 1 minute; stir in rind strips. Microwave at HIGH 2
minutes, stirring every 30 seconds. Add remaining 2 tablespoons
sugar, and toss well. Spread rind in a single layer on wax paper; let
stand at room temperature until dry. Store in an airtight container.
Yield: 1/4 cup.
Nutritional Info:
Cheese-Stuffed French Toast With Strawberry Sauce: CALORIES 517 (19%
from fat); PROTEIN 17.8g; FAT 10.9g (sat 5.4g, mono 3.9g, poly 1.2g);
CARB 89.5g; FIBER 4g; CHOL 101mg; IRON 2.2mg; SODIUM 653mg; CALC 242mg
Strawberry Sauce: CALORIES 89 (4% from fat); PROTEIN 0.7g; FAT 0.4g
(sat 0g, mono 0.1g, poly 0.2g); CARB 23.2g; FIBER 2.6g; CHOL 0mg;
IRON 0.5mg; SODIUM 2mg; CALC 16mg
Posted to MM-Recipes Digest V3 #2.TXT
Servings: 6 servings
Cheese-Stuffed French Toast With Strawberry S Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Cheese; French
The History of Recipes
Historians have traced the existence of recipes way back into ancient history, in truth as far as the ancient Egyptians, and maybe even further. Having said that, these, early cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
As we move on, there are two books which appeared in the 1300s - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that appears on menues today, but rather recipes for the types of food served to the rich and powerful of the period. By the advent of the 20th century, cooking books were starting to become popular mostly as a result of higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Cheese Stuffed French Toast With Strawberry S recipe.
