STUFFED FRENCH TOAST WITH CARAMELIZED CINNAMON APPLES

Stuffed French Toast with Caramelized Cinnamon Apples image

Provided by Ania Catalano

Yield Serves 4

Number Of Ingredients 19

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FILLING
1 1/3 cups low-fat whipped cottage cheese or low-fat ricotta cheese
3 tablespoons light agave nectar
1/2 teaspoon ground cinnamon
1 teaspoon freshly grated lemon zest
1/3 cup raisins (optional)
FRENCH TOAST
8 slices regular or cinnamon raisin sprouted grain bread
2 large eggs plus 1 large egg white, beaten, 5 large egg whites, or 2/3 cup egg substitute
2 cups 1 percent low-fat milk or unsweetened soy milk
2 scoops sugar-free vanilla whey protein powder
1 teaspoon vanilla extract
Pinch of sea salt
1/4 cup light agave nectar
APPLES
2 tablespoons unsalted butter or non-hydrogenated butter substitute
3 Granny Smith apples, peeled, cored, and sliced
1 teaspoon ground cinnamon
1/2 cup light agave nectar

Steps:

Lightly oil a baking sheet and set aside.
Spray a large nonstick skillet with canola oil spray. Preheat the oven to 350°F.
To make the filling, mix together all the ingredients in a bowl.
To make the French toast, lay out four slices of bread on a clean work surface and spread evenly with the filling mixture. Place the remaining slices of bread on top, sandwich-style. Cut each "sandwich" on the diagonal and set aside. Whisk together the eggs, milk, whey, vanilla extract, salt, and agave nectar. Soak the sandwich halves in the egg mixture, turning them over until both sides are very moist. In the prepared skillet, sauté the sandwiches over medium heat. Brown 1 side, then carefully turn to brown the other side. Remove from the pan and place on the prepared baking sheet. Bake for 15 minutes, or until cooked through and hot on the inside.
To prepare the apple topping, melt the butter in a large sauté pan, add apples, and sauté over medium heat until softened, about 5 minutes, stirring often. Add the cinnamon and agave nectar and cook together for a few minutes more until the mixture is bubbly and the apples are tender. Spoon the mixture over the French toast.