STUFFED FRENCH TOAST WITH FRESH BERRY TOPPING

2 cups mixed fresh berries (strawberries, raspberries, blueberries and/or blackberries)
2 tablespoons granulated sugar
2/3 cup low-fat ricotta cheese
1/4 cup strawberry preserves
3 large eggs
2/3 cup (5 fluid-ounce can) evaporated fat-free milk
2 tablespoons brown sugar, packed
2 teaspoons vanilla extract
12 slices (about 1/2-inch thick) French bread
Vegetable oil, butter or margarine
FOR SERVING (OPTIONAL:
Confectioners' sugar
Maple syrup, heated

Combine berries and granulated sugar in a small bowl.

Combine ricotta cheese and preserves in a separate small bowl; mix well.

Combine eggs, evaporated milk, brown sugar and vanilla extract in a pie plate or shallow bowl; mix well.

Spread ricotta/preserve mixture evenly over 6 bread slices. Top with remaining bread slices to form sandwiches.

Heat a small amount of oil in large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes or until golden brown.

Sprinkle with confectioners' sugar; top with fresh berries. Serve with heated maple syrup.

Makes 6 servings
Source: Nestle