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Breakfast: FRENCH TOAST CASSEROLE WITH FRESH STRAWBERRIES - Thanks star5, Staff Site
12 Slices low-fat raisin bread, cut diagonally in half
3 C low-fat (1%)milk
2 (4oz) containers FF egg substitute
2 TB sugar
1 Tsp Vanilla extract
1/2 tsp Cinnamon
1 Pt Strawberries
3 TB Maple syrup
2 TB orange juice
1 TB chopped fresh mint

Preheat oven to 350. Spray 9x13 baking dish with nonstick spray.

Arrange the bread slices in the baking dish. Whisk together the milk, egg substitute, sugar, vanilla, and cinnamon in a large bowl; pour the milk mixture over the bread slices. Refrigerate, covered, at least 30 minutes or up to 24 hours.

Bake until a knife inserted in the center comes out clean and the top is lightly browned, about 50 min.

Meanwhile, prepare strawberries - rinse and hull. Coarsely chop half of the strawberries and quarter the remaining berries lengthwise. Combine the chopped and the quartered berries with the maple syrup, orange juice, and mint in a small bow. Refrigerate, covered, until ready to serve. Serve with the casserole.

1/12 of casserole and 2 TB strawberries = 2 pts. Serves 12




cblessum on 8/2/2007