"I like that this breakfast entree can be prepared ahead of time," says Suzanne Strocsher, Bothell, Washington. "Since you can use fresh or frozen blueberries, it's great anytime of year. It makes a warm rich start to any morning."
INGREDIENTS
* 24 slices day-old French bread (1/2 inch thick) * 1 package (8 ounces) reduced-fat cream cheese, cubed * 2/3 cup fat-free milk * 1/2 cup reduced-fat sour cream * 1/2 cup fat-free plain yogurt * 1/3 cup maple syrup * 1 teaspoon vanilla extract * 1 teaspoon ground nutmeg * 1/2 teaspoon ground cinnamon * 2 cups egg substitute * 2 cups fresh or frozen blueberries * Confectioners' sugar
SERVINGS 12 CATEGORY Lower Fat METHOD Baked PREP 15 min. COOK 50 min. TOTAL 65 min.
DIRECTIONS
Place 12 slices of bread in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. In a blender or food processor, combine cream cheese, milk, sour cream, yogurt, syrup, vanilla, nutmeg and cinnamon. Add egg substitute; cover and process until smooth. Pour half of the egg mixture over bread; sprinkle with blueberries. Top with the remaining bread and egg mixture. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 20-30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Dust with confectioners' sugar. Yield: 12 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (2 slices) equals 228 calories, 5 g fat (3 g saturated fat), 14 mg cholesterol, 391 mg sodium, 33 g carbohydrate, 2 g fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 fat-free milk, 1/2 fruit.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
