Friday's recipe (4/12/13) - Aimee Fortney's cheesecake & berry s - WSMV Channel 4

Friday's recipe (4/12/13) - Aimee Fortney's cheesecake & berry stuffed french toast

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Today's vacation food memory is when I had the most delicious, luxurious breakfast in Newport Beach, California. I had a cheesecake stuffed French Toast. I duplicated it and came up with this. This is a "luxury" food item. Certainly a splurge, not a healthy, every day choice, but worth it when you eat it! Just go for a nice cardio, afterwards!

Serves 4

1 (8 ounce) package softened low-fat/reduced fat cream cheese
2 Tablespoons powdered sugar
zest from one lemon
1 teaspoon vanilla
1 teaspoon freshly squeezed lemon juice
1 cup blueberries
1/2 cup raspberries or strawberries, sliced
8 slices good bread
1 cup milk
1 egg
1 teaspoon vanilla
1 teaspoon almond extract
2 Tablespoons butter (more may be needed)
berries and powdered sugar for garnish
syrup

In a small bowl, mix together cream cheese, powdered sugar, lemon zest, vanilla and lemon juice. Preheat griddle or skillet. Spread softened "cheesecake" mixture on two slices of bread. Place berries to the cream cheese mixture, then press together to make a sandwich. In a pie dish, beat one cup milk, one egg, vanilla and almond extract together. Dip the "sandwich" into the egg wash, just as you would to make French toast. Place 1/2 Tablespoon of butter into skillet or onto griddle, then add the stuffed sandwich. Cook on both sides until crispy. Remove and place on plate. Top with more berries and sifted powdered sugar, then top with warm syrup.

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