Blueberry frence toast
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Blueberry frence toast
  Breakfast    Brunch    Toasts  
Last updated 6/12/2012 1:09:25 AM. Recipe ID 36349. Report a problem with this recipe.
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      Title: Blueberry frence toast
 Categories: Breakfast &, Brunch
      Yield: 8 Servings
 
     12 sl White bread; day old, crusts
           -removed
     16 oz Light cream cheese
      1 c  Fresh or frozen blueberries
           Egg Beatersr 99% egg
           -substitute; equal 12
           Eggs
      2 c  Skim milk
    1/3 c  Maple syrup

MMMMM---------------------------SAUCE--------------------------------
      1 c  Sugar
      2 tb Cornstarch
      1 c  Water
      1 c  Fresh or frozen blueberries
 
  Seeing I haven't posted in quite a while, I thought that I would post
  lowfat from the Taste of Home Lowfat Country Cooking. Out of 455
  recipes I only have 44 formatted. Plan on formatting the rest this
  week. Hope you all enjoy these.
  
  Cut bread into 1 inch cubes; place half in a 13" X 9" X 2" baking dish
  coated with nonstick cooking spray. Cut cream cheese into 1 inch
  cubes; place over bread. Top with blueberries and remaining bread. In
  a large bowl, combine egg substitute, milk and syrup; mix well. Pour
  over bread mixture. Cover and chill 8 hours or overnight. Remove from
  refrigerator 30 minutes before baking. Cover and bake at 350 F for 30
  minutes. Uncover; bake 25 - 30 minutes longer or until golden brown
  and the center is set. In a a saucepan, combine sugar and cornstarch;
  add water. Bring to a boil over medium heat; boil for 3 minutes,
  stirring constantly. Stir in blueberries; reduce heat. Simmer for 8 -
  10 minutes or until berries have burst. Serve over French Toast.
  
  Serving Size: 1/8 recipe
  
  Calories: 449, Total Fat: 11gm, Calories from Fat: 22%, Saturated
  Fat: 6gm, Cholesterol: 35mg, Sodium: 681 mg, Carbohydrate: 67gm,
  Protein: 20gm
  
  NOTES : With luscious blueberries inside and and in a sauce that
  drizzles over each slice, this is the best breakfast dish I've ever
  tasted. Recipe 




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Recipe ID 36349 (Apr 03, 2005)

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