A ¼-slice has 296 calories, 24 grams of filling protein and a whopping 7.5 grams of fiber. The sugar is not too high at 14.5 grams. The recipe uses Stevia which is a safe low-calorie sweetener.
Ingredients:
Casserole
8 slices of
a light bread like Pepperidge Farm
¾ cup of
unsweetened vanilla soymilk
¾ cup of Egg
Beaters Pure or 100% Egg Whites
½ tsp. of
cinnamon
2 cups of
part-skim ricotta cheese
1 TB of
Stevia or Truvia
1 tsp. of
vanilla extract
2 cups of
organic, sliced strawberries
Glaze
¼ cup of
Stevia or Truvia
1 tsp. of
cornstarch
1 TB of
unsweetened vanilla soy milk
1 TB of Land
O Lakes Light butter
1 TB of
maple syrup (can use light)
Directions
Preheat oven
to 350 degrees. Spray an 8 X 8 baking pan with cooking spray. Lightly toast the bread. In a medium-large bowl combine soymilk, egg whites and cinnamon and
whisk until uniform. In another medium-large bowl, combine ricotta, stevia and
vanilla extract. Stir until uniform.
Thoroughly
soak 4 toasted bread slices in the soymilk mixture and lay in the pan,
overlapping as necessary. Spread ½ of the ricotta mixture over the bread.
Thoroughly soak the remaining 4 toasted slices in the soymilk mixture and lay
in the pan, overlapping as necessary. Finish layering with the remaining
ricotta mixture. Top with strawberries. Bake until the center is cooked through
about 40 minutes. Let cool slightly for about 10 minutes.
To make the glaze:
In a medium
microwaveable bowl, whisk Stevia with cornstarch until uniform. In another
microwavable bowl combine soy milk, butter, and syrup. Microwave for 20 seconds
or until soymilk is hot and butter is melted. Mix well, add to the sweetener
mixture. Whisk vigorously until completely smooth and uniform. Microwave for 1
minute and 20 seconds or until mixture is fully bubbly. Immediately drizzle over
the casserole.
I hope you enjoy
this holiday breakfast treat as much as my family does. Let me know. Happy
Holidays! __Lisađź’–
