Strawberries and Cream Stuffed French Toast

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  • 8 slices whole wheat bread or multi-grain bread, I used Milton’s Multi-Grain bread, see shopping tip
  • 4 tablespoons reduced-fat whipped cream cheese, see shopping tip
  • 8 teaspoons reduced sugar strawberry preserves, see shopping tip
  • 1 cup fresh strawberries, sliced thin
  • 6 egg whites
  • 1½ teaspoons vanilla extract
  • 4 teaspoons reduced-fat butter or Smart Balance Light spread
  • 8 teaspoons powdered sugar
  • Strawberries slices for garnish


1. On one side of 4 slices of bread spread with 1 tablespoon cream cheese. Next, on top of cream cheese, spread each with 2 teaspoons strawberry preserves. Place ¼ cup strawberry slices on each. Top each with the remaining slice of bread to make a sandwich.
2. In a shallow bowl or pie plate, beat egg whites and vanilla.
3. Dip 2 sandwiches into the egg mixture, making sure to coat both sides.
4. Coat a large nonstick pan with cooking spray. Melt 2 teaspoons reduced-fat butter and swirl around bottom of pan. Add 2 sandwiches, cook about 3 minutes on medium-high heat until golden. Turn over and cook the undersides for about 2 minutes, until golden brown. Place cooked sandwiches on a baking sheet and keep warm in oven while cooking the other 2 sandwiches.
5. Repeat steps 3 and 4 with 2 remaining sandwiches.
6. Transfer each sandwich to a plate. Cut each in half and sprinkle with 2 teaspoons powdered sugar and garnish with strawberry slices.
7. Serve immediately with a fork and knife. Enjoy!
Makes 4 servings (each serving, 1 full sandwich)

Nutritional information

for 1 serving (1 full sandwich)

  • 348 calories
  • 6g fat
  • 0g sat fat
  • 0mg chol
  • 20g protein
  • 58g carbs
  • 7g fiber
  • 460mg sodium
  • 22g sugar

SmartPoints value : 11

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