Blueberry Cheesecake Stuffed French Toast Casserole
Ingredients:
Olive oil cooking spray
13-14 slices whole wheat sandwich bread crusts removed
1cup low fat ricotta cheese
1/2 cup 1/3less fat cream cheese
4large eggs divided
5 tbsp organic evaporated cane juice divided (I couldn't find this ingredient so I used splenda and It worked great + zero cal)
1 3/4 cups fresh blueberries
1cup 2% milk
2 egg whites
2 tsp vanilla ext
1/4tsp sea salt
1/4 cup sliced unsalted almonds
Blueberry sauce
2 3/4 c fresh BB
1/4 c org evap cane juice
Instructions:
1. Preheat oven to 350, coat a 9x13 in baking dish with cooking spray, place half of bread in bottom of dish trimming as needed
2. In a food processor combine ricotta, cream cheese, 1 whole egg, 2 tbsp cane juice. Process until smooth. Pour over bread layer and spread to coat evenly. Top with blue berries. Cover with remaining bread trimming to fit in single layer
3. In a large bowl whisk 3 remaining whole eggs, 1 tbsp cane juice, milk, egg whites, vanilla, cinnamon, and salt. Pour evenly over bread. Place almonds in a ziplock bag a crush with rolling pin. Add remaining cane juice and shake to combine. Sprinkle over bread. Cover with foil and bake in center of oven for 25 min, uncover and bake for an additional 10 min until center is slightly puffed and set. Then broil for 2-3 min until top is lightly browned. Remove from oven and let cool.
4. prepare blueberry sauce in a medium sauce pan combine bb, 1/2 cup water and cane juice. Bring to a boil and then reduce heat to low and simmer uncovered and stirring often until berries begin to burst and sauce thickens about 10 min
Divide FT into 10 portions with 3tbsp of BB sauce
Cal: 285
Fat: 9
Sat fat: 4
Sodium: 378
Cholesterol: 101
Carbs: 39
Fiber: 4
Sugars: 22
Protein: 13
This turned out great, its a good Saturday/Sunday morning meal and its low calorie so its a win win. It was also easy to throw together and not too sweet or overpowering. You can follow the instruction up to step 2 the night before and start at step 3 in the morning to cut back on time.
Ingredients:
Olive oil cooking spray
13-14 slices whole wheat sandwich bread crusts removed
1cup low fat ricotta cheese
1/2 cup 1/3less fat cream cheese
4large eggs divided
5 tbsp organic evaporated cane juice divided (I couldn't find this ingredient so I used splenda and It worked great + zero cal)
1 3/4 cups fresh blueberries
1cup 2% milk
2 egg whites
2 tsp vanilla ext
1/4tsp sea salt
1/4 cup sliced unsalted almonds
Blueberry sauce
2 3/4 c fresh BB
1/4 c org evap cane juice
Instructions:
1. Preheat oven to 350, coat a 9x13 in baking dish with cooking spray, place half of bread in bottom of dish trimming as needed
2. In a food processor combine ricotta, cream cheese, 1 whole egg, 2 tbsp cane juice. Process until smooth. Pour over bread layer and spread to coat evenly. Top with blue berries. Cover with remaining bread trimming to fit in single layer
3. In a large bowl whisk 3 remaining whole eggs, 1 tbsp cane juice, milk, egg whites, vanilla, cinnamon, and salt. Pour evenly over bread. Place almonds in a ziplock bag a crush with rolling pin. Add remaining cane juice and shake to combine. Sprinkle over bread. Cover with foil and bake in center of oven for 25 min, uncover and bake for an additional 10 min until center is slightly puffed and set. Then broil for 2-3 min until top is lightly browned. Remove from oven and let cool.
4. prepare blueberry sauce in a medium sauce pan combine bb, 1/2 cup water and cane juice. Bring to a boil and then reduce heat to low and simmer uncovered and stirring often until berries begin to burst and sauce thickens about 10 min
Divide FT into 10 portions with 3tbsp of BB sauce
Cal: 285
Fat: 9
Sat fat: 4
Sodium: 378
Cholesterol: 101
Carbs: 39
Fiber: 4
Sugars: 22
Protein: 13
This turned out great, its a good Saturday/Sunday morning meal and its low calorie so its a win win. It was also easy to throw together and not too sweet or overpowering. You can follow the instruction up to step 2 the night before and start at step 3 in the morning to cut back on time.
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