I tried another recipe from my Weight Watchers in 20 minutes cookbook. I realize now I never blogged about my first successful recipe from said book… so I’ll have to get to that at some point…
ANYWAY. I was really looking forward to trying this Fruit and Cheese Stuffed French Toast. I am not a fan of fruit spreads, so I opted to just make it cheese stuffed. Cheese: See Also: Cream Cheese. Not cheese cheese. That would just be an odd sort of grilled cheese sandwich.
So anyway, the recipe is as follows:
Minutes to Cook: 20Number of Servings: 2
Ingredients
2 tbls light cream cheese
4 slices whole wheat bread
2 tbls strawberry or raspbery fat-free/sugar free jelly
1 large egg
2 egg whites
3 tbls fat-free milk
1 tsp vanilla extract
1/2 tsp cinnamon
pinch nutmeg
1 cup sliced strawberries
Directions
Spread the cream cheese evenly on 2 slices of bread, leaving small border. Spread the jelly on the remaining slices of bread also leaving a border. Put the slices of bread together to make 2 sandwiches, cut into diagonals, set aside.
Beat the egg and egg whites in shallow dish whisk in milk, vanilla, cinnamon, and nutmeg. Add 2 sandwiches to mixture, let stand until evenly soaked about 10 seconds on each side.Repeat with remaining sandwiches.
Spray large nonstick skillet with nostick spray and set stove over medium heat. Add sandwiches to skillet and cook until browned, 2-3 minutes on each side.
Serve with Berries.
Note: Serving is 2 sandwich halves and 1/2 cup of strawberries.
6 points per serving
Number of Servings: 2
So. I proceeded to prepare the recipe, sans the fruit spread. I had planned to have strawberries halved on top, buuut apparently the last few berries I had left decided to peace out aka get all yucky.
Alas, mine ended up looking like this:
The first two halves seemed to cook well, the second two were a little more well done… oops.
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Regardless, I figured since I wasn’t adding the fruit, I added a small amount of Lite Hungry Jack syrup.
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I was, admittedly, very excited to shove this into my pie hole.
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The first bite was a bit unsettling… I am very sensitive to textures when it comes to food consumption. The middle was pretty slimy and soggy. I thought perhaps it was just the cream cheese, so I took another bite. Nope, I was def eating raw egg… Frown. Okay, what about the ‘well done’ halves’? Bite, chew, grimace. Mmm… salmonella…
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So, I popped that plate into the microwave for a minute, hoping to blast the middles. Unfortunately, cooking them longer on the pan would probably only make them burn (or burn even more than they already kind of were).
Round two of taste test: Still disappointed.
I don’t know what it was, but the middle didn’t cook well, and even when they were more cooked after the nuke blast, they were still not very appetizing. I wonder how it would have cooked with the fruit? Would it have made a difference?
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I looked back at the recipe and noted two things:
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One, they want you to literally SOAK the sandwich halves… so that may have been why the middles were yucky.
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Two: I used medium heat, rather than medium high heat, because, honestly, I felt that would be too hot to cook through.
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I’d be happy to have others try the original recipe verbatim and let me know how it goes.
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For now, I’m saying I would not try/eat this recipe again, but…
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Final Deduction: I will try this again with changes. I will not conform to adding the fruit, but I’m going to dip and cook each SLICE separately, then spread the cream cheese, and make them into sandwiches after.
Notes
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mysterious-cat liked this
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a-life-a-loft said:
most traditional stuffed french toast recipes call for a few minutes in a very hot oven after the pan phase! i wonder why this cookbook didn’t indicate as much. i am SO SORRY this didn’t turn out well! fiddlesticks!
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homeisaplaceyouvisit said:
You should show Sheena this…I’m sure she could offer some advice.
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wordsabloom said:
i agree that this is a weird recipe. I think a better recipe is : make french toast. spread cream cheese on two slices and make a sammich. put strawbabies on top. enjoy. :)
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sarahmiller posted this
