I made Craig and Bryan strawberry stuffed French toast from the Cook This Not That book, which all of those books are essentially my bibles and what I live by. The recipe is a healthier version of the strawberry French toast that you could order at Ihop.
Here is the recipe from Cook This Not That link above, enjoy:
1 cup low-fat ricotta or cottage cheese 1/2 cup skim milk 2 cups strawberries, sliced 2 Tbsp honey 2 Tbsp sliced or chopped almonds 1 Tbsp butter 2 eggs 1 cup milk 1/4 tsp cinnamon 1 tsp vanilla extract 8 slices whole-wheat bread Powdered sugar (optional)
How to Make It: *Place the ricotta, milk, strawberries, honey, and almonds in a mixing bowl and stir gently to combine. Set aside.
*Heat the butter in a large cast-iron skillet or nonstick pan over medium heat. Beat the eggs with the milk, cinnamon, and vanilla in a shallow dish. Working one slice at a time, place the bread in the egg mixture, turning it over once to thoroughly coat, then add it directly to the hot pan. Repeat until the pan is full.
*Cook each slice for 2 to 3 minutes per side, until a golden brown crust is formed. Remove from the pan. Divide the strawberry mixture among four slices of toast, spreading to evenly coat. Top them each with another slice to make a sandwich, then slice on the diagonal to create two equal triangles. Serve with a shake of powdered sugar or a drizzle of pure maple syrup, if you prefer.
This recipe is definitely good on a cold morning (or evening, for us!) if you want to make your house smell amazing! The cinnamon is great, adding extra superpowers to your morning meal! Cinnamon has been said to help lower LDL cholesterol and improve memory and recall. Also it may help in lowering your blood glucose levels, which is great for people with Type Two diabetes. This is one spice where you always want to have in your kitchen cabinet!