Blueberry-Stuffed
French Toast
- · Cooking
spray
- · 6 Eggs
- · 1 Tsp
grated orange peel
- · 2/3 Cup
orange juice
- · 6 Splendas
(sugar substitute)
- · Pinch
salt, optional
- · 1 Cup
fresh or frozen blueberries (thawed and drained, if frozen)
- · 8 slices
(1-1/4 inches thick) Italian bread
- · 1/3 cup
sliced almonds
- · Blueberry
Orange Sauce (recipe follows)
Preheat oven to 400
F. Spray a large baking sheet with cooking spray.
In a medium bowl beat
eggs, peel, juice, 4 of the Splendas and the salt until well blended. Pour
into a 13 x 9 x 2-inch baking pan; set aside.
In a small bowl
combine blueberries and the remaining 2 Splendas; set aside. With the tip of a
sharp knife, cut a 1-1/2-inch wide pocket in the side of each bread slice.
Fill pockets with reserved blueberry mixture, dividing evenly. Place filled
slices in egg mixture. Let stand, turning once, until egg mixture is absorbed,
about 5 minutes on each side.
Arrange bread on
prepared baking sheet; sprinkle with almonds. Bake until golden brown, about
15 minutes, turning slices after 10 minutes. Serve with Blueberry Orange
Sauce.
Yield: 4 to 6
portions
Blueberry Orange
Sauce
- · 6 Splendas
- · 1 Tbls
cornstarch
- · 1/8 Tsp
salt, optional
- · 1/4 Cup
orange juice
- · 1 Cup
fresh or frozen blueberries
- · 1 Cup
orange sections (about 2 oranges)
In a cup combine Splendas, cornstarch and salt; set aside. In a small
saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries
and orange sections. Return to a boil; cook until liquid is released
from fruit, about 2 minutes. Stir in Splenda mixture; cook, stirring
constantly, until sauce thickens, 1 to 2 minutes.
Yield: 2 cups
