| Stuffed French Toast | | | | | | | |
| | | | | | | | | | |
| 4 diagonally cut slices French bread (1 inch thick) | 3/4 cup apricot nectar | | | | |
| 3 tbsp finely chopped dried apricots -- divided | 1/2 cup sliced ripe banana -- (1 small) | | | |
| 1/2 cup ricotta cheese | | 1/2 cup skim milk | | | | | |
| 2 tbsp shredded mozzarella cheese | 1/4 cup frozen egg substitute -- thawed | | |
| 1/4 tsp vanilla extract | | Vegetable cooking spray | | | | |
| 1 tsp sugar | | | | | | | | | |
| | | | | | | | | | |
| Cut a slit through top of each slice of bread to form a pocket. Set aside. Combine 1 tablespoon dried | |
| apricots, ricotta cheese, mozzarella cheese, sugar, and vanilla in a bowl; stir well. Stuff 2 tbsp cheese mixture |
| into pocket of each slice of bread; set aside. Combine remaining 2 tbsp apricots and apricot nectar in a small |
| saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 1 min. Remove from heat; stir in banana. Set |
| aside, and keep warm. Combine milk and egg substitute in a large shallow dish; stir well. Place stuffed bread |
| in dish, turning to coat. Let stand until milk mixture is absorbed. Coat a large nonstick skillet with cooking |
| spray, and place over medium heat until hot. Gently add bread to skillet, and cook 2 minutes. Carefully turn |
| bread over, and cook 2 min. or until browned. Yield: 2 servings (serving size: 2 stuffed bread slices and 1/2 |
| cup sauce). |
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