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Superb Stuffed French Toast

2 cups sliced fresh or frozen strawberries

2 tablespoons granulated sugar*

3 ounces low-fat cream cheese

1/2 cup low-fat strawberry yogurt

1 1/2 teaspoon vanilla extract, divided use

8 slices whole wheat bread

4 large eggs

1/4 cup skim milk

1. In medium bowl, stir together strawberries and sugar. Set aside.
2. In food processor, blend cream cheese, strawberry yogurt, and 1/2 teaspoon vanilla extract, until smooth. Spread 2 tablespoons of cream cheese mixtures between 2 slices of bread. Repeat for remaining bread.
3. Beat together eggs, milk and remaining vanilla extract until well blended. Coat filled bread slices in egg mixture.
4. Warm skillet over medium heat or griddle (350*F for electric griddle). Place bread in pan and cook on each side until lightly browned.
5. To serve, top each bread slice with 1 tablespoon of remaining cream cheese mixture and 1/4 cup of reserved strawberries.

Makes 4 servings.

* Sugar may be omitted if using frozen strawberries in syrup.

Recipe provided courtesy of Iowa Egg Council.