BANANA STUFFED FRENCH TOAST WW

Ingredients
2 Tbsp low fat cream cheese, (Neufchâtel), at room temperature
4 slice(s) raisin bread, with cinnamon (3⁄8-inch-thick)
1 medium banana(s), ripe, thinly sliced
1/4 cup(s) low-fat milk
1 large egg(s)
1/4 tsp vanilla extract
1/3 Tbsp unsalted butter, or 1 teaspoon
2 Tbsp maple syrup, warmed
6 medium strawberries, fresh, hulled and sliced

SERVE WITH MAPLE SYRUP

Spread the cream cheese on the bread. Divide the banana over 2 slices of the bread and top each with a slice of the remaining bread.

Combine the milk, egg, and vanilla in a small shallow bowl; beat lightly with a fork.

Melt the butter in a large nonstick skillet over medium heat. Briefly dip the sandwiches, one at a time, into the egg mixture. Place both sandwiches in the skillet. Cook until golden brown, 3–4 minutes on each side. Place a stuffed French toast on each of 2 plates; top each with 1 tablespoon of the maple syrup and 3 of the sliced strawberries. Yields 1 stuffed French toast with toppings per serving.

Serving Size: 2 SERVINGS

Number of Servings: 1

Recipe submitted by SparkPeople user SCHMICA.