Blueberry Stuffed French Toast

Yield:  4 servings

Batter:

2 eggs

1 cup low-fat milk

1 tablespoon maple syrup

1 teaspoon ground cinnamon

1/3 teaspoon nutmeg

1/3 teaspoon cloves

1/4 teaspoon dried ginger

1 teaspoon pure vanilla extract

Filling:

1/2 cup non-fat cream cheese

1/4 cup dark chocolate chips

1/2 cup blueberries (or any fruit you like)

1/2 teaspoon pure vanilla extract

Syrup:

1/4 cup maple syrup

1/4 cup blueberries

Additional:

Butter-flavored non-stick cooking spray

1 whole-wheat baguette cut into 3 inch long pieces and then sliced in half

1 tablespoon toasted almond slices

To make the batter…  combine all ingredients in a large bowl, mixing well until incorporated.  Keep refrigerated until ready to use.  To make the filling…  fold all ingredients together in a bowl until well-incorporated but not completely smooth.  To make the syrup…  combine all ingredients in a saucepan over medium-high heat.  Bring to a boil and reduce by one third.

To make the French toast…  heat a large non-stick sauté pan.  Dredge the bread in the batter until well-coated.  Divide the filling between the four bottom slices.  Top with the remaining bread to form sandwiches.  Spray pan with butter-flavored spray.  Cook until golden brown on both sides and the filling is hot, approximately 2-3 minutes per side.  Cut each French toast in half on the diagonal and serve with the blueberry maple syrup and slivered almonds.  Can dust lightly with powdered sugar if desired.

Recipe by AccentHealth Chef Donna Brousseau