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 | ingredients |
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1 loaf Italian bread (about 4 inches in diameter), cut into 8 one-inch-thick slices
3 tablespoons apricot jam
1/4 cup (2 ounces) reduced-fat cream cheese, room temperature
2 large eggs
1/2 cup low-fat (1 percent) milk
1/4 teaspoon ground cinnamon
1 to 2 tablespoons unsalted butter
pure maple syrup, for serving (optional)
Tropical Fruit Salad
2 tablespoons light-brown sugar
2 navel oranges
1 small fresh pineapple
3 kiwis
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 | Apricot Stuffed French Toast |
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Serves 4 | Prep time: 25 minutes | Total time: 25 minutes |
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- Using a paring knife, cut a horizontal slit in each bread slice to form a pocket. In a bowl, blend jam and cream cheese. Spoon 1 tablespoon mixture into each pocket.
- In a shallow bowl, whisk together eggs, milk, and cinnamon until combined. In a large nonstick skillet, melt 1 tablespoon butter over medium-low heat. Lay half the bread slices in egg mixture, letting them soak 5 seconds on each side.
- Place slices in skillet; cook until golden brown, 3 to 4 minutes per side. Repeat with remaining bread, adding more butter to skillet if needed. If desired, serve French toast with syrup
Tropical Fruit Salad
- Place sugar in a large bowl. Using a paring knife, slice off both ends of each orange. Following curve of fruit, cut away peel and white pith. Quarter lengthwise; cut crosswise into 1/2 -inch pieces. Add to bowl.
- Cut off both ends of pineapple. Following curve of fruit, cut away peel. Quarter lengthwise; remove core. (Save half of pineapple for another use.) Cut remaining pineapple crosswise into 1/2 -inch pieces (about 3 cups). Add to bowl.
- Cut kiwis in half crosswise. Use a spoon to remove flesh. Halve lengthwise, and cut into slices. Add to bowl; toss gently to combine. Serve in bowls.
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