Filling:
\n1 C. (8 oz.) reduced-fat cream cheese
\n11\/2 tsp. chopped dried cherries
\n11\/2 tsp. chopped dried blueberries
\n11\/2 tsp. chopped dried apricots
\n1 tsp. minced fresh mint<\/p>\n
French Toast:
\n8 slices cinnamon raisin bread
\n4 large egg whites
\n1\/2 C. low-fat buttermilk
\n1 tsp. ground cinnamon
\n1\/2 tsp. ground allspice
\n1 T. pure maple syrup<\/p>\n
Filling: In a mixing bowl, soften the cream cheese by stirring vigorously or by warming slightly over a water bath. Stir in the dried fruits and mint. French Toast: Spread 2 T. of the cheese mixture on a slice of bread and top with another slice of bread. Repeat to make 4 sandwiches. Heat a griddle over medium-high heat. Lightly coat with cooking spray. In a mixing bowl, beat the egg whites and buttermilk until just combined. Whisk in the cinnamon, allspice and maple syrup. Dip both sides of each sandwich into the batter an place on the hot griddle. Cook until browned, about 3 minutes, and flip. Cook until browned on the remaining side. Cut each sandwich into 4 pieces and serve warm. Garnish with fresh berries if desired.<\/p>\n
Yield: 4 servings
\nServing Size: 1 sandwich, 4 pieces<\/p>\n
Calories: 320
\nFat: 8g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
Filling: 1 C. (8 oz.) reduced-fat cream cheese 11\/2 tsp. chopped dried cherries 11\/2 tsp. chopped dried blueberries 11\/2 tsp. chopped dried apricots 1 tsp. minced fresh mint French Toast: 8 slices cinnamon raisin bread 4 large egg whites 1\/2 C. low-fat buttermilk 1 tsp. ground cinnamon 1\/2 tsp. ground allspice 1 T. pure maple syrup Filling: In a mixing bowl, soften the cream cheese by stirring vigorously or by warming slightly over a water bath. Stir in the dried…<\/p>\n