Description
This is an easy breakfast to put together and although it looks really sinful, it’s actually quiet healthy.
Ingredients
- FOR THE BLUEBERRY SAUCE:
- ¾ cups Fresh Or Frozen Blueberries
- 1 teaspoon Sugar
- 2 teaspoons Splenda
- ½ teaspoons Cornstarch
- 1 Tablespoon Water
- FOR THE FRENCH TOAST:
- 2 Slices Whole Wheat Sandwhich Bread, Cut Into 1-inch Cubes
- 2 Eggs
- ½ cups Milk
- 1 Tablespoon Splenda
- 2 ounces, weight 1/3 Less Fat Cream Cheese
- 2 teaspoons Butter
Preparation
Preheat oven to 350ºF.
For the blueberry sauce, in a small sauce pan, combine blueberries, sugar, Splenda, cornstarch, and water. Cook over medium heat until thick and bubbly (about 5 minutes).
Spray two large ramekins with non-stick cooking spray. Divide cubed bread between ramekins. In a small bowl, whisk together eggs, milk, and Splenda. Pour over bread. Drop cream cheese by small spoonfuls over top of bread and egg mixture. Finish by spooning blueberry sauce on top and dotting with butter. Bake in the oven for approximately 25 minutes or until puffy and set in the center.
