Apple-raspberry stuffed French toast
Canned fruit pie filling
1 cup(s), apple, chopped
Sweetened frozen red raspberries
⅓ cup(s), thawed
8 slice(s), or cinnamon raisin bread
Fat free egg substitute
Fat free skim milk
⅓ tsp, or maple extract
Powdered sugar (confectioner's)
Reduced-calorie pancake syrup
- Combine apple filling and raspberries. Arrange 4 slices of bread on a flat surface. Top each with about 1/3 cup fruit filling. Cover with remaining bread slices.
- Combine egg substitute, milk and extract in a bowl.
- Heat margarine in a large skillet.
- Dip each sandwich into egg mixture; place in skillet. Cook on medium until golden brown, about 3 minutes on each side. Sprinkle each with 1/4 tablespoon powdered sugar and then drizzle each with 1 1/2 teaspoons syrup. Serve.