Finally, inspiration has struck and I am motivated to actually make more than salad and cheese sandwiches. Today, for brunch, I whipped up some relatively low fat french toast to fuel my best friend’s afternoon hacking through the brush and undergrowth in his yard.
1 cup egg beaters
1/4 cup organic skim milk
1 tsp vanilla
2 thick slices of honey oat bread (Silverbow Bakery in Juneau makes wonderful bread)
2 tbs weight watchers reduced fat whipped cream cheese
1 tbs butter (unsalted)
1 cup mixed berries (fresh or frozen)
How I made it:
Wash the fresh berries, or rinse the frozen berries, and set aside. If using frozen berries, leave them to thaw in a colander over a bowl.
Whisk the egg beaters, milk and vanilla together. Pour into a pie plate or other shallow dish.
Using a sharp knife, cut into each thick slice of bread to make a pocket. Be careful not to slice clean through on any side but the one you started with. Gently fill each pocket with 1 tbs of whipped cream cheese.
Melt 1 tbs butter in a nonstick skillet over medium-high heat. While that’s heating, place the bread in the egg mixture, coating both sides thoroughly. You can leave it sitting in the mixture 30 seconds or so, to make sure it absorbs enough to create a nice crust.
When the butter is melted, carefully put each piece of bread in the skillet. Let it cook until it just starts to brown, then carefully turn each piece with a spatula (I use a fork , too, to make sure I don’t have a flipping disaster). When the second side is browned and crispy, flip it again and cook the first side until completely done.
Plate the french toast and spoon 1/2 cup of berries over the top. You can garnish with whipped cream, a little maple syrup, or confectioner’s sugar.
Rich and wonderful, despite being on the lighter side. I used frozen berries, because fresh berries have peaked here. The just thawed berries were a great contrast to the warm french toast and slightly gooey middle.
Makes 2 servings (or one if you’re super hungry).