Strawberry Stuffed French Toast

IMG_0876Last 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

  • img_0866.jpg4 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.

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Zero Calorie Slushy

In the Weight Watchers world, fruit is zero points. This recipe with diet soda and fruit is considered 0 WW Points. It makes two serving so if you aren’t sharing, note the banana taste will be stronger after refrigerated. It made me think of my grandma because she always had Diet 7-UP in her house. You were always welcome to them but you had to drink a whole can or take it home with you.

Zero Point SlushyZero Calorie Slushy from Stiletto and Legos.com
1 c. banana (2 bananas)
1 c. strawberries
6 oz. Diet 7-UP
1 c. ice

Crush ice. Add fruit and 7-Up. Blend. Makes four cups – two serves.

Note: Strawberries are out of season I used frozen fruit. It worked just fine.

Strawberry Rhubarb Crisp

When I think of rhubarb, I think of the house I grew up in. Behind our house in Wisner, my parents had a rhubarb patch and apple tree. Unfortunately, our tree was struck by lightning so the apples it produced were not edible. I remember my mother sending me out in the summer time to pull rhubarb for recipes she would make. The recipe I remember the most was a coffee cake.

When we moved to Wayne, my Grandma Fletcher helped me plant a garden our first year. When we started, the only thing in the garden was rhubarb and Morning Glory flowers growing up the vine. I really wanted strawberries and pumpkins. I learned a few very important lessons. 1) I don’t have a green thumb. 2) You can’t grow strawberries right away. 3) Pumpkins take over and spread everywhere. My great uncle Bob would often come over and take our rhubarb to make jam. The blessing of course is that he would share it with us for providing the rhubarb.

As an adult, I occasionally find recipes I want to make with rhubarb. My dear friend Chuck even has a whole recipe book with just rhubarb recipes. A few months ago, I noticed they sold it in the freezer section at Hy-Vee. I picked up some rhubarb in hopes of making a few of those recipes.

During a recent trip to visit my family, my sister had the television on The Food Network. The Barefoot Contessa was making a Strawberry Rhubarb Crisp. It looked so good I decided to make it a few days ago. I wish I could capture the smell of this amazing recipe straight from the oven to share with you through my blog. I guess this beautiful picture will have to do until you cook it for yourself.

Strawberry Rhubarb CrispStrawberry Rhubarb Crisp by The Barefoot Contessa
4 c. rhubarb, chopped
4 c. strawberries, chopped
1 1/4 c. sugar
1 1/2 tsp. orange zest
1 t. cornstarch
1/2 c. orange juice
1 c. flour
1/2 c. brown sugar
1/2 tsp. salt
1 c. oatmeal
12 T. (1 and 1/2 sticks butter), chopped

Preheat oven to 350 degrees. Mix rhubarb and strawberries with 3/4 c. sugar. Add orange zest. Dissolve cornstarch in orange juice. Pour into large baking dish (2 qt. oblong). Mix flour, salt, brown sugar, remaining granulated sugar, and oatmeal together. Mix in cubed butter. Sprinkle onto of fruit. Bake for 1 hour.

(Please note – I cut the recipe in half.)

Crepes

Last week, I was helping my undergraduate alma mater recruit students. Talking about the University of Nebraska-Lincoln with students reminded me of my college days. I was what you would call a residence hall geek. As a member of the National Residence Hall Honorary, I must educate you never to use the word “dorm”.

During my college days, I served on the Residence Hall Association, acted as a summer conference assistant, worked at the front desk for Harper-Schramm-Smith, cleaned windows for maintenance, and even did kitchen prep work in the dining halls one summer. As a resident hall student, I think breakfast was my favorite meal. I would get up at 7AM, pick-up a Daily Nebraskan, and head up for breakfast before my 8:30 class. One of my favorite breakfast recipes they served was Strawberry Crepes. Until now, I have never cooked crepes myself. I’m so bad at flipping pancakes that I made my mother buy me for Christmas one year a pancake cooker (like a waffle maker) that doesn’t make you flip them.

While hosting a Wildtree fundraiser for work last summer, I decided to buy a mix to make crepes. Recently, I printed off a recipe for Spiced Crepes with Strawberry Filling from Betty Crocker’s website. After my reminiscing about my college days, I decided to finally make this recipe – substituting the Wildtree mix for the Betty Crocker crepes recipe. I have to tell you, they tasted just as good as I remember.

100_0933Spiced Crepes with Strawberry Filling by Betty Crocker

Crepes
3/4 c. instant flour
1 T. sugar
1/4 tsp. ground nutmeg
1/8 tsp. salt
1 c. milk
3 eggs
3 T. butter, melted and cooled
1/2 tsp. almond extract
1 tsp. vegetable oil

Filling
2 T. butter
2 & 1/2 c. strawberry halves
2 T. packed brown sugar
2 T. orange juice
1 T. red wine or balsamic vinegar
1 tsp. vanilla
Dash of salt

Topping
2 T. powder sugar

In a medium bowl, mix together flour, sugar, nutmeg, and salt. In another bowl, beat together milk, eggs, butter, and almond extract with a wire whisk. Pour into center of dry ingredients and mix together. Pour about 1 T. oil into 6-8 in skillet and heat on a medium heat. Wipe out when hot and add 3 T. of batter. Swirl in pan and even out batter. Cook 30 seconds, flip, and cook 30 seconds more. Place cooked crepes on a plate seperating with waxed paper. When you have finished with crepes, move onto filling.

In a 10 inch skillet, melt 2 T. butter over a medium heat. Add strawberries and brown sugar. Cook until they start getting soft. Then, add orange juice, vinegar, vanilla, and salt. Cook for 2 minutes, stirring occasionally. Remove from heat. Add 2 T. of strawberry filling to the inside of each crepe. Roll up and drizzle with a little more strawberry sauce. Top with powdered sugar.

Nutritional Information: (Makes six servings – two crepes per serving) 270 calories (130 calories from fat), 14 g. fat (6 g. saturated fat, 1/2 g. trans fat), 135 mg. cholesterol, 220 mg. sodium, 29 g. carbs, 2 g. fiber, 16 g. sugar, and 7 g. protein.

Notes:

  • This recipe does take about an hour from start to finish. I did the prep work on my strawberries before I made the crepes to literally go straight from cooking crepes to making filling.
  • The Wildtree recipe for crepes is easier and healthier. Just add water to mix and whisk. The first couple weren’t pretty but they got better the hotter the pan was. I also used a touch of butter instead of oil between cooking each crepe.
  • I used red wine vinegar in my filling. The might help with the smell when you first heat vinegar.
  • I used fat free Cool Whip instead of powdered sugar on my crepes.

Fruit Salsa

Fruit SalsaFruit Salsa from Pinterest
1 – 16 oz. package of fresh strawberries
1 – 8 oz. package of fresh raspberries
2 – red apples
2 kiwi
2 T. sugar
1 T. brown sugar
2 T. fruit preserves (I used strawberry)

Dice fruit into bite sided pieces. Add sugars and preserves. Refrigerate for an hour.

Note: I had Mission Sugar & Cinnamon Chips and Sesmark Multigrain Buttery Caramel Chips that I used with it. If you can’t find them, I would suggest using my Baked Tortilla recipe. Just substitute cinnamon and sugar for the other spices.