Chocolate and strawberry stuffed French toast

  • 3 eggs
  • 310ml skimmed milk
  • 1/2 tsp vanilla essence
  • 25g semi-skimmed ricotta cheese
  • 8 slices of brown sandwich bread, crusts removed
  • 1 (225g) container strawberries, hulled and sliced
  • 4 tsp plain chocolate chips
  • Cooking spray
  • 2 tsp icing sugar
1) In a large bowl, whisk together the eggs, milk and vanilla. Set aside.

2) Place one tablespoon of ricotta in the centre of four of the pieces of bread and spread around slightly. Top with about six slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich."

3) Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the sandwiches into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for three to four minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.

4) Transfer to serving places. Top with remaining strawberries and sprinkle with icing sugar.

Per Serving:

Calories 270; Total Fat 8 g; (Sat Fat 3 g, Mono Fat 2 g, Poly Fat 0 g) ; Protein 15 g; Carb 38 g; Fiber 5 g; Cholesterol 170 mg; Sodium 390 mg

Note: *7 slices of whole wheat bread analyzed here since crust was removed*

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