Low Gi Berry Stuffed French Toast

• Berry Filling
• 4 cups mixed field berries
• 3 tablespoons Splenda sugar substitute
• 1 teaspoon grated lemon zest
• 1 tablespoon arrowroot or 1 tablespoon cornstarch
• French Toast
• 2 cups skim milk
• 1 1/4 cups liquid egg substitute
• 1 tablespoon Splenda sugar substitute
• 2 teaspoons vanilla
• 1 teaspoon cinnamon
• 2 tablespoons canola oil or 2 tablespoons cooking spray
• 12 slices whole grain bread or 12 slices rye bread

1. For the berry filling combine the berries, Splenda, and lemon zest; cook in a saucepan over a medium heat until the berries have released some juice.
2. Blend arrowroot with 1 tbsp juice from the berries; stir into the berry mixture. Increase the heat to a higher temperature and cook, stir until thickened, about 5 minutes. Remove from heat and set aside.
3. For the french toast, combine the milk, egg, Splenda, vanilla and cinnamon in a large bowl.
4. Add 1 tsp of oil to a frying pan over a medium high heat.
5. Soak bread, 1 slice at a time, into egg mixture, let soak for about 10 seconds on both sides, then lift out and fry soaked bread slices, for 3 minutes; turn 1 piece over and evenly spread golden brown side with 2 heaping tbsp of berry filling. Flip second slice, cooked side down, onto filling to create a sandwich; press together with back of spatula. Continue frying for 3 minutes; turn sandwich over and fry for 3 minutes longer or until golden brown on both sides. Repeat with remaining bread slices, brushing griddle with more oil as needed.

filling, mixed field berries, splenda sugar substitute, lemon zest, arrowroot, milk, liquid egg substitute, splenda sugar substitute, vanilla, cinnamon, canola oil, bread

Taken from www.food.com/recipe/low-gi-berry-stuffed-french-toast-224381 (may not work)