Stuffed French Toast and Berries

• 2 cups fresh mixed berries
• 2 tablespoons granulated sugar
• 23 cup low-fat ricotta cheese
• 14 cup strawberry preserves
• 3 large eggs
• 23 cup fat-free evaporated milk (not condensed)
• 2 tablespoons packed brown sugar
• 2 teaspoons vanilla extract
• 12 slices French bread (3/4 inch thick)
• 3 tablespoons butter (or margarine or oil for cooking)

1. Combine berries and sugar in a small bowl.
2. Combine ricotta cheese and preserves in another bowl.
3. Mix well.
4. Combine eggs,evaporated milk, brown sugar, and vanilla extract in a shallow bowl,.
5. Spread ricotta mixture over 6 slices of bread.
6. Top with remaining slices of bread.
7. Heat small amount of butter in large nonstick skillet over medium heat.
8. Dip sandwhiches in egg mixture, coating both sides.
9. Cook on each side for about 2 minutes or until golden brown.
10. Sprinkle with powedered sugar.
11. Top with berries.
12. Serve with maple surup.

sugar, lowfat ricotta cheese, strawberry preserves, eggs, milk, brown sugar, vanilla, bread, butter

Taken from www.food.com/recipe/stuffed-french-toast-and-berries-312474 (may not work)