Blueberry-Stuffed French Toast
1-1/2 cups fresh or frozen blueberries
3 tablespoons sugar, divided
8 slices Italian bread (1-1/4 inches thick)
4 eggs
1 teaspoon grated orange peel
1/2 cup orange juice
Dash salt
SAUCE:
1/4 cup orange juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1-1/2 cups orange sections
1 cup fresh or frozen blueberries
1/3 cup sliced almonds, toasted
1. Preheat oven to 400°. In a small bowl, toss blueberries with 2 tablespoons sugar. Cut a pocket horizontally in each slice of bread. Fill with blueberries.
2. In a shallow bowl, whisk eggs, orange peel, orange juice, salt and remaining sugar. Dip both sides of bread in egg mixture, being careful to not squeeze out berries. Place in a greased 15x10x1-in. baking pan. Bake 14-17 minutes or until golden brown, carefully turning once.
3. Meanwhile, in a small saucepan, whisk the first five sauce ingredients until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat; stir in fruit and heat through. Serve with French toast; sprinkle with almonds.
Yield: 8 servings.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutritional Facts
1 slice with 1/4 cup sauce and 2 teaspoons almonds equals 167 calories, 5 g fat (1 g saturated fat), 106 mg cholesterol, 118 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein.
Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fruit.