Last year, Jeremiah and I went strawberry picking for the first time. I had always wanted to do it but hadn’t been able to fit it into my schedule. We loved it so much, we decided to do it again this spring. The weather was a little hotter this year as we went from winter straight to summer. When you pick a flat of berries, you need to come up with a few recipes to use them in. I ran across the recipe and cooked it up on a day when Jeremiah was working from home. We both agreed, this recipe was a winner. Great flavor and bonus it’s a skinny recipe.
Skinny Strawberry and Cream Cheese Stuffed French Toast by Savory Nothings
- 4 T. One-third less fat cream cheese
- 1 T. honey or maple syrup
- 2 eggs
- ¼ c. skim milk
- 4 T. whole grain bread crumbs
- 1 T. sugar
- 1 tsp. cinnamon
- 8 strawberries sliced
- 8 slices of whole wheat bread
- 2 T. oil
Mix honey and cream cheese. In a shallow dish, whisk together eggs and milk. On a large plate, combine bread crumbs, sugar, and cinnamon. Cover four slices of bread with cream cheese mixture and top with strawberry slices. Top each slice of bread with a second slice of bread. Dip in egg mixture to coat each side, dripping off excess. Then, repeat in bread crumb mixture. Cook in a pan coated with oil and flip half-way through cooking.