Stuffed French Toast with Raspberry Syrup

Here's my health knowledge trying to compete with my good cooking and tastebud knowledge!
I modified this recipe by doing a raspberry syrup and swapping out some full fat items for reduced fat items.  I also cut back the sugar in order to make it my own. Oh yeah, we only use whole wheat bread at this house. It is still divine!  When I calculated the nutrition specs it is also pretty impressive! To get roughly one quarter of your calories and one quarter of your fat in a meal is awesome, plus it has tons of fiber and whole grains!  To make this more filling for men or even us active hungry chicks I would add some fruit and low fat yogurt to make a complete meal.  Men can even have a serving and a half in addition to the fruit and yogurt.  Enjoy!

Raspberry Syrup:

¼ cup sugar

2 TBS cornstarch

1 to 1 1/2 cups water (depends if you like it thick or runny)

2 cups frozen raspberries, thawed

Cream Cheese French Toast:

1 package reduced fat cream cheese, softened

½ cup powdered sugar

12 slices whole wheat bread

2 eggs

1 cup fat free milk

Syrup: combine sugar and cornstarch in a saucepan.  Whisk in water until smooth.  Add raspberries. Bring to a boil, cook and stir for 1 to 2 minutes or until thickened.  Remove from heat and set aside.

French Toast: beat cream cheese and powdered sugar until smooth.  Spread over six slices of bread.  Top with remaining bread.  In a shallow bowl, mix egg and milk together.  Dip both sides of bread into mixture and allow mixture to drip off a little.  Coat a large skillet/griddle with cooking spray and toast both sides of bread.  Cut in half and serve with raspberry syrup.  Makes 6 servings.

Cal          gfat       g sfat     gcarb      g fiber     g protein

458         12.25     6              74.25     9.25        16.5