To celebrate The Recipe ReDux‘s 5th birthday, this month’s theme is to highlight another ReDuxer’s recipe. This was a great opportunity for me to check out the Recipe ReDux blogroll. Through it, I discovered The Foodie Physician, a board certified Emergency Medicine physician, mom, culinary school graduate, recipe developer and cookbook author. I’m so glad I came across her blog. I’m so inspired by Sonali because she’s living many of the aspirations I’ve had for a long time! I’m truly impressed that as a mother and physician, she still finds the time to share creative and family-friendly healthy recipes on her lovely blog. You should definitely check her out!
Somali’s recipe for strawberry stuffed french toast caught my eye because breakfast is my favorite meal. In fact, Colby and I enjoyed this seemingly decadent strawberry french toast for dinner tonight! It tasted like we were eating dessert for dinner, and I’m not mad about it. Added bonus? It took only about 20 minutes to make from start to finish!
Check out my version of Sonali’s delicious strawberry stuffed french toast below.
Strawberry Stuffed French Toast
A decadent tasting yet lower calorie french toast stuffed with a sweet ricotta and fresh strawberry filling.
Adapted from: thefoodiephysician.com
- ½ cup low-fat ricotta cheese
- 2 ounces Neufchâtel cheese, at room temperature (1/3 less fat than cream cheese)
- 1 ½ teaspoons vanilla extract, divided
- 1 teaspoon lemon juice
- 3 teaspoons honey, divided
- 8 slices of whole grain white bread, or traditional whole grain bread
- 1 cup sliced strawberries, plus extra for garnish
- 1 large egg
- 2 egg whites
- ½ cup milk, any type
- ¼ teaspoon cinnamon
- Nonstick cooking spray or butter, for the griddle
- Optional: maple syrup or whipped cream for serving
- 1. Mix the ricotta cheese, Neufchâtel cheese, 1 teaspoon vanilla, lemon juice and 2 teaspoons honey together in a bowl. Spread equal amounts of the filling on each slice of bread. Arrange strawberry slices on the surface of 4 slices of bread and top them with the other 4 slices of bread, forming 4 sandwiches.
- Whisk the egg and egg whites, milk, cinnamon, ½ teaspoon vanilla, and 1 teaspoon honey together in a bowl or shallow dish.
- Heat a griddle or large skillet over medium heat and spray with a bit of cooking spray or brush with a small amount of butter. Dip each sandwich into the egg mixture for a few seconds on each side and place them on the griddle. Cook 3–4 minutes until golden brown, then flip and cook another 3–4 minutes on the second side.
- Transfer the sandwiches to a cutting board and let them cool slightly. Cut into triangles. Serve with fresh strawberries, a little maple syrup, and/or whipped cream.
This dish is seriously delicious! Make it a point to try it out and visit Sonali’s website for more great recipes. Scroll down to check out this month’s Recipe ReDux posts in the linkup!
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Thank you for visiting. We hope you enjoy!