Bridge Street

Bobby Deen

Spicing up breakfast with Bobby Deen!
Bobby Deen stopped by to show his support for his mother, Paula Deen, by sharing one of his new diabetes-friendly recipes, "Strawberry-Cream Cheese French Toast in a new light," and to discuss his involvement in Novo Nordisk’s Diabetes in a New Light™ campaign. 

For more information on Novo Nordisk’s Diabetes in a New Light™ campaign visit: diabetesinanewlight.com

Strawberry-Cream Cheese French Toast in a new light
Servings: 6
Prep Time: 25 minutes
Cook Time: 20 minutes

Strawberry Syrup:
3 cups strawberries, sliced
1/4 cup sugar
1/2 teaspoon fresh lemon zest, divided
2 tablespoons fresh lemon juice

French Toast:
2 large eggs
1 cup minus 2 tablespoons nonfat milk
1/2 teaspoon vanilla extract
4 ounces reduced-fat cream cheese (Neufchâtel)
1/4 cup fat-free ricotta
2 teaspoons granulated sugar
12 slices reduced-calorie wheat bread, crusts trimmed if desired
1 cup strawberries, sliced
2 teaspoons butter
2 tablespoons canola oil

Strawberry Sauce: In a medium saucepan, combine strawberries, sugar, 1/4 teaspoon of lemon zest, and the juice. Bring to a boil; reduce the heat and simmer, stirring occasionally, until strawberries are soft and the syrup is thickened and reduced by 1/3 in volume, 12 – 15 minutes. Set aside and let cool to room temperature before serving.

French toast: In a medium shallow bowl, whisk together eggs, milk, and Vanilla. In a small bowl, gently combine cream cheese, ricotta, sugar, and remaining 1/4 teaspoon lemon zest, just until blended. Spread on 6 bread slices and top with the sliced strawberries. Top with the remaining 6 bread slices and press around the edges to seal. Melt butter in the oil on a griddle over medium heat. Dip the sandwiches in the egg mixture for a few seconds on each side, draining off the excess. Place in the skillet and cook until golden brown, 2 – 3 minutes per side. Serve with the strawberry syrup.

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