Berry Delicious Stuffed French Toast with Greek Yogurt


For the Greek Yogurt Filling

  • 6 oz. plain nonfat Greek Yogurt
  • 4 oz. Neufchatel (reduced fat cream cheese)
  • 3/4 cup powdered sugar
  • zest of half a lemon
  • 10 slices Italian bread (whole wheat works as well)
  • lemon curd
  • sliced strawberries
  • blueberries
  • handful of white chocolate chips

With a hand mixer, blend the Greek yogurt, cream cheese, powdered sugar, and lemon zest until nice and fluffy (about 3 minutes). Set aside. Lay five slices of bread on a baking sheet and place 2 tablespoons of the Greek yogurt filing on each. Spread evenly and add a dollop of lemon curd. Sprinkle with berries and white chocolate chips and place a plain piece of bread on each stack. You should know have five sets of stuffed French toast ready for an egg bath.

For the Greek Yogurt Egg Bath

  • 6 oz. plain nonfat Greek yogurt
  • 3 large eggs
  • 1 tablespoon vanilla
  • zest of half a lemon

Heat a griddle to 300 degrees. Whisk the Greek yogurt, eggs, vanilla, and zest in a pie pan (or other flat pan). Carefully soak each side of the stuffed French toast in the egg bath. Wipe a little vegetable oil (or olive) on the griddle and then place the battered stuffed French toast on the griddle, cooking each side until golden brown (about 3 minutes per side. If the French toast is browning too quickly, turn the griddle down to 250). Serve with a dollop of Greek yogurt filling and more fresh berries. Serves 5.

Reprinted from Club Narwhal 

Tip of the Day

Want to cook more at home? If you don’t usually cook, start gradually. Make it a goal to cook once a week and work up to cooking more often.

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