• 3 cups sliced strawberries
• 1/4 cup sugar
•1/2 teaspoon fresh lemon zest, divided
• 2 tablespoons fresh lemon juice
Makes: 6 Servings
Prep Time: 25 minutes
Cook Time: 20 minutes
• 2 large eggs
• 1 cup minus 2 tablespoons nonfat milk
• 1/2 teaspoon vanilla extract
• 4 ounces reduced-fat cream cheese (NeufchÂtel)
• 1/4 cup fat-free ricotta
• 2 teaspoons granulated sugar
• 12 slices reduced-calorie wheat bread, crusts trimmed if desired
• 1 cup sliced strawberries
• 2 teaspoons butter
• 2 tablespoons canola oil
To prepare syrup (may be done up to 3 days ahead; store in refrigerator): In medium saucepan, combine the strawberries, sugar, 1/4 teaspoon of the lemon zest, and the juice. Bring to a boil. Reduce the heat and simmer, stirring occasionally until the strawberries are soft and the syrup is thickened and reduced by 1/3 in volume, 12-15 minutes. Set aside and let cool to room temperature before serving. Makes about 1 1/4 cups.
Cooks' Note: If a thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.
To prepare the French Toast: In a medium shallow bowl, whisk together the eggs, milk and vanilla.
In a small bowl, gently combine the cream cheese, ricotta, sugar and the remaining 1/4 teaspoon lemon zest, just until blended. Spread on 6 bread slices and top with the sliced strawberries. Top with the remaining 6 bread slices and press around the edges to seal.
Melt the butter in the oil on a griddle over medium heat. Dip the sandwiches in the egg mixture for a few seconds on each side, draining off the excess. Place in the skillet and cook until golden brown, 2 to 3 minutes per side. Serve with the strawberry syrup.
Per serving (1 sandwich with 2 tablespoons strawberry sauce): 300 calories, 12 g fat, 4.5 g saturated fat, 310 mg sodium, 38 g carbohydrates, 4 g fiber.