*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Breakfast
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Diagonally (1-ounce) cut
                         -slices French bread
      1/4   c            Sifted powdered sugar
    1                    Tub (8-ounce) reduced-fat
                         -cream cheese
    2 1/2   c            1% low-fat milk
      1/3   c            Sugar
      1/2   ts           Vanilla extract
    4                    Egg whites
    2                    Eggs
                         Vegetable cooking spray
                         Strawberry Sauce
                         Candied Lemon Rind
   Strawberry Sauce
         4    cups sliced strawberries
       1/3    cup honey 3 tablespoons fresh lemon juice
   Candied Lemon Rind
         1    large lemon
       1/4    cup sugar, divided
         1    tablespoon water
   Directions: Cut a horizontal slit through bottom crust
   of each slice of bread to form a pocket. Combine
   powdered sugar and cream cheese; stir well. Spread
   mixture evenly into pockets of bread. Place 6 bread
   slices in each of two large, shallow baking dishes;
   set aside.
   Combine milk, sugar, vanilla extract, egg whites, and
   eggs in a bowl; beat well with a wire whisk. Pour milk
   mixture evenly over bread slices. Cover and chill 1
   hour or until liquid is absorbed.
   Coat a large nonstick skillet with cooking spray, and
   place over medium heat until hot. Arrange half of
   bread slices in skillet, and cook 3 minutes. Turn
   bread over, and cook 3 minutes or until browned;
   remove from skillet. Repeat procedure with the
   remaining bread slices.
   Serve with Strawberry Sauce, and garnish with Candied
   Lemon Rind.
   Directions for Strawberry Sauce: Combine all
   ingredients in a bowl; stir well. Cover and let stand
   1 hour. Yield: 3 cups (serving size: 1/2 cup).
   Directions for Candied Lemon Rind: Using a vegetable
   peeler, carefully remove rind from lemon. Cut rind
   into 1/8-inch-thick strips; set aside.
   Combine 2 tablespoons sugar and water in a 2-cup glass
   measure. Microwave at HIGH 1 minute; stir in rind
   strips. Microwave at HIGH 2 minutes, stirring every 30
   seconds. Add remaining 2 tablespoons sugar, and toss
   well. Spread rind in a single layer on wax paper; let
   stand at room temperature until dry. Store in an
   airtight container. Yield: 1/4 cup.
   Nutritional Info:
   Cheese-Stuffed French Toast With Strawberry Sauce:
   CALORIES 517 (19% from fat); PROTEIN 17.8g; FAT 10.9g
   (sat 5.4g, mono 3.9g, poly 1.2g); CARB 89.5g; FIBER
   4g; CHOL 101mg; IRON 2.2mg; SODIUM 653mg; CALC 242mg
   Strawberry Sauce: CALORIES 89 (4% from fat); PROTEIN
   0.7g; FAT 0.4g (sat 0g, mono 0.1g, poly 0.2g); CARB
   23.2g; FIBER 2.6g; CHOL 0mg; IRON 0.5mg; SODIUM 2mg;
   CALC 16mg
   Posted to MM-Recipes Digest V3 #2.TXT
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