This recipe takes the classic, indulgent cheesecake-stuffed French toast and lightens it up without sacrificing flavor. By using a healthy blend of low-fat ingredients and naturally sweet raspberries, you get all of the creamy, dessert-for-breakfast joy with less of the guilt.
Yields: 2 large sandwiches (4 servings) Prep time: 15 minutes Cook time: 10 minutes
Ingredients
For the Healthy Cheesecake Filling:
4 oz low-fat or light cream cheese, softened
1/2 cup non-fat plain Greek yogurt (for extra protein and tang)
2 tbsp pure maple syrup (or your preferred zero-calorie sweetener)
1/2 tsp vanilla extract
1/2 tsp fresh lemon juice
For the Raspberry Compote:
1 cup fresh raspberries (plus more for topping)
1 tbsp water
1 tsp maple syrup (optional, or to taste)
For the French Toast Egg Mixture:
3 large eggs (or 1 whole egg + 4 egg whites for a leaner version)
1/2 cup unsweetened almond milk (or milk of your choice)
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
Pinch of salt
For the Sandwich & Cooking:
4 thick slices of whole-wheat or sprouted grain bread
1 tsp coconut oil or light butter, for the pan
Optional for topping: Powdered sugar or sweetener dust, and fresh raspberries
Instructions
Prepare the Healthy Cheesecake Filling: In a medium bowl, use a hand mixer or a whisk to beat the softened low-fat cream cheese, Greek yogurt, 2 tbsp maple syrup, 1/2 tsp vanilla, and lemon juice until completely smooth and fluffy. Put the filling in the refrigerator to chill while you prepare the rest of the ingredients.
Make the Easy Raspberry Compote: Place the 1 cup of fresh raspberries and 1 tablespoon of water in a small saucepan. Cook over medium-low heat for 3-5 minutes, lightly mashing the berries with a fork, until they break down into a chunky sauce. Taste the sauce; if the berries are tart, stir in up to 1 teaspoon of maple syrup. Set aside to cool slightly.
Assemble the Stuffed Sandwich: Lay out the four slices of bread. Spread a generous, even layer of the chilled cheesecake filling on two of the slices. Spoon a portion of the raspberry compote over the filling. Place the remaining two bread slices on top to create two sandwiches, pressing the edges gently to seal. (Optional: To prevent filling from leaking, keep the compote in the center of the filling and leave the outer edges just cream cheese).
Prepare the Egg Batter: In a shallow bowl (wide enough for the sandwiches), whisk together the eggs (or egg whites/egg), milk, 1/2 tsp cinnamon, 1/2 tsp vanilla, and a pinch of salt until well combined.
Cook the French Toast: Heat a large, non-stick skillet or griddle over medium heat. Add the coconut oil or butter and coat the pan. Once hot, dip each assembled sandwich into the egg batter, quickly soaking each side (about 5-10 seconds per side—don't over-soak or it will become too soggy). Place the sandwiches into the hot pan. Cook for 3-4 minutes per side, until the outside is golden brown and crispy and the filling is warm and gooey.
Serve: Transfer the hot stuffed French toast to plates. Serve immediately, topped with the remaining raspberry compote, a few fresh raspberries, and a light dust of powdered sugar if desired.
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