Lemon French Toast

This French toast is lighter in calories than most. Top this one off with some lemon yogurt and fresh berries.

Servings: 4 to 6
Prep and cook time: 20 minutes

Ingredients:

8 ounces cream cheese, softened
1/3 cup sugar
1 tablespoon lemon juice
1 loaf Italian bread, sliced crosswise into 1 to 1 1/2-inch thick slices
2 tablespoons butter
4 eggs
1/2 cup low-fat milk
1/2 teaspoon nutmeg
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
2 tablespoons butter

Method:

Blend together the cream cheese, sugar, and lemon juice. Make a pocket in a slice of bread by cutting into the middle of the bread about 3/4 of the way down the bread. Spread 2 to 3 tablespoons of the cream cheese mixture into each pocket. Press the slice together to close the pocket.

For the batter, beat together the eggs, milk, nutmeg, lemon peel, and vanilla in a large bowl. Dip each stuffed bread pocket into the batter, coating both sides. Melt 2 tablespoons of butter in a large non -stick skillet. Cook the bread slices over moderate heat -- about 2 minutes per side -- or until browned. Transfer each slice, on its side, to a serving plate. Lightly sift powdered sugar over the top.

Gail Greco is the food editor of Carefree Cooking; a field editor for Romantic Homes magazine; and a contributor to many other publications.  She has authored more than 15 books on cooking, decorating, and home lifestyle.

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