Stuffed French Toast
|Diagonally cut slices french bread||4 Ounce (Four 1 Ounce Pieces)|
|Finely chopped dried apricots||3 Tablespoon, divided|
|Nonfat ricotta cheese||1⁄2 Cup (8 tbs)|
|Shredded part-skim mozzarella cheese||1⁄2 Ounce (2 Tablespoon)|
|Vanilla extract||1⁄4 Teaspoon|
|Apricot nectar||3⁄4 Cup (12 tbs)|
|Sliced ripe banana||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Vegetable cooking spray||1 Tablespoon|
Cut a slit through top of each slice of bread to form a pocket.
Combine 1 tablespoon dried apricots, ricotta cheese, mozzarella cheese, sugar, and vanilla in a bowl; stir well.
Stuff 2 tablespoons cheese mixture into pocket of each slice of bread; set aside.
Combine remaining 2 tablespoons apricots and apricot nectar in a small saucepan; bring to a boil.
Reduce heat, and simmer, uncovered, 1 minute.
Remove from heat; stir in banana.
Set aside, and keep warm.
Combine milk and egg substitute in a large shallow dish; stir well.
Place stuffed bread slices in dish, turning to coat.
Let stand until milk mixture is absorbed.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot.
Gently add bread to skillet, and cook 2 minutes.
Carefully turn bread over, and cook 2 minutes or until browned.