Skinny Strawberries and Cream Stuffed French Toast

Perfect for breakfast, brunch, or dessert! This recipe takes french toast (my favorite breakfast!) to a whole new level. The strawberries, cream cheese, and dusting of powdered sugar (if you like powdered sugar) create something magical and not loaded with fat!


8 slices whole wheat bread or multi-grain bread

4 tablespoons reduced-fat whipped cream cheese

8 teaspoons reduced sugar strawberry preserves

1 cup fresh strawberries, sliced thin

6 egg whites

1½ teaspoons vanilla extract

4 teaspoons reduced-fat butter or light butter spread

8 teaspoons powdered sugar (optional)

Strawberries slices for garnish


On one side of 4 slices of bread spread with 1 tablespoon cream cheese. Next, on top of cream cheese, spread each with 2 teaspoons strawberry preserves. Place ¼ cup strawberry slices on each. Top each with the remaining slice of bread to make a sandwich.

In a shallow bowl or pie plate, beat egg whites and vanilla.

Dip 2 sandwiches into the egg mixture, making sure to coat both sides.

Coat a large nonstick pan with cooking spray. Melt 2 teaspoons reduced-fat butter and swirl around bottom of pan.

Add 2 sandwiches, cook about 3 minutes on medium-high heat until golden.

Turn over and cook the undersides for about 2 minutes, until golden brown.

Place cooked sandwiches on a baking sheet and keep warm in oven while cooking the other 2 sandwiches.

Repeat steps 3 and 4 with 2 remaining sandwiches.

Transfer each sandwich to a plate. Cut as desired and sprinkle with 2 teaspoons powdered sugar (if desired) and garnish with strawberry slices.

Serve immediately with syrup if you would like!

Nutrition Facts
Servings 4
Amount Per Serving
Calories 336
Total Fat 7 g
Cholesterol 17 mg
Sodium 591 mg
Potassium 105 mg
Total Carbohydrate 44 g
Protein 23 g
Vitamin A 4 %
Vitamin C 41 %
Calcium 8 %
Iron 12 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.