Cinnamon French Toast with Cheesecake Sauce
- 2 cups whole strawberries, quartered
- 2 tablespoons pourable sugar substitute, such as Splenda
- 6 tablespoons (3 ounces) light cream cheese, tub style, softened
- ¼ cup fat-free sour cream
- ½ teaspoon vanilla extract
- 2 teaspoons canola oil
- 1 cup egg substitute
- 8 slices raisin cinnamon bread
Instructions:
Soften the cream cheese in the microwave on High for 10 seconds.
- Combine the strawberries and 1 tablespoon of the sugar substitute in a medium bowl; toss gently and set aside.
- In a small bowl, whisk together the remaining sugar substitute, cream cheese, sour cream, and vanilla until smooth.
- Place a large nonstick skillet over medium heat until hot. Coat the skillet with cooking spray, add 1 teaspoon of the oil, and tilt the skillet to coat the bottom lightly.
- Pour the egg substitute into a 13 9 baking pan. Add the bread slices and turn several times to coat evenly. Place four of the bread slices in the skillet and cook 3 minutes on each side or until golden. Set aside on a separate plate; cover to keep warm. Repeat with the remaining oil and bread slices.