Tuesday, 17 December 2013


French-Toast Casserole with Fresh Strawberries

12 slices low-fat raisin bread, cut diagonally in half
3 cups low-fat (1%) milk
2 (4-ounce) containers fat-free egg substitute(3 Vars eiers kan gebruik word)
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 pint strawberries
3 tablespoons maple syrup
2 tablespoons orange juice
1 tablespoon chopped fresh mint

Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick spray. Arrange the bread slices in the baking dish. Whisk together the milk, egg substitute, sugar, vanilla, and cinnamon in a large bowl; pour the milk mixture over the bread slices. Refrigerate, covered, at least 30 minutes or up to 24 hours. Bake until a knife inserted in center comes out clean and top is browned, about 50 minutes. Meanwhile, to prepare the strawberries, rinse and hull them. Coarsely chop half of the strawberries and quarter the remaining berries lengthwise. Combine the chopped and the quartered berries with the maple syrup, orange juice, and mint in a small bowl. Refrigerate, covered, until ready to serve. Serve with the casserole.

Makes 12 Servings
Points: 2
Per Serving: 136 Calories, 2 g Fat, 2 mg Cholesterol, 
160 mg Sodium, 24 g Carbohydrates, 2 g Fiber, 6g Protein