| Recipe: Stuffed French Toast with Strawberry-Rhubarb Compote |
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| by Diet Detective Editorial Staff | |
| Thursday, 12 July 2007 | |
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From: Ralph Felder, M.D., Ph.D..
Makes 4 Servings Strawberry-Rhubarb Compote (recipe follows)
¾ cup egg substitute, or 3 large eggs, lightly beaten
2/3 cup low fat buttermilk
1 teaspoon vanilla extract
4 tablespoons low-fat cream cheese
8 (1/2 inch thick) slices of bread with an open crumb, such as challah or Italian ciabatta or pugliese, left out overnight to dry out
4 tablespoons strawberry jam or orange marmalade
8 tablespoons slice almonds
Instructions....read more....
Prepare the compote and let cool to room temperature. (The compote can be made the night before and refrigerated in a tightly covered glass bowl. Bring to room temperature before serving. Preheat the oven to 400 degrees. Mix the egg substitute, buttermilk, and vanilla in a shallow bowl. Spread 1 tablespoon of the cream cheese on one slice of bread, and 1 tablespoon of the strawberry jam on another slice. Place the 2 slices together to form a sandwich. Repeat with the remaining bread, cream cheese, and jam to make a total of 4 sandwiches. Soak the sandwiches in the egg batter for 1 minute on each side, then drain off any excess and let the sandwiches rest for another minute or so. Spray an nonstick skillet generously with cooking spray. Heat over medium heat until the cooking spray has just begun to liquefy. Add the sandwiches, one at a time, and cook until the sandwich is golden brown on each side, about 3 minutes per side. Transfer the sandwiches to a nonstick baking sheet and bake for 5 minutes. Transfer the sandwiches to four plates and top each one with one-fourth of the compote and 2 tablespoons of the almonds. Bonus Years Daily Percentages Per serving with compote: Fruits and vegetables 25%; Nuts 25% Nutritional Analysis Per serving (without compote): Calories 318, Protein 14g, Total Fat 12g, Sat. Fat 3g, Trans Fat 0g, Cholesterol 38g, Dietary fiber 2g, Sodium 396 mg Strawberry Rhubarb Compote Makes 4 Servings Steeping fruit in a simple syrup of sugar and water is a classic way to prepare fruit sauces. The mild tartness of the lemon juice adds a crispness to the sauce, which intensifies the fruitiness of the strawberries and rhubarb.
1 ½ cups peeled, diced fresh rhubarb (6 ounces)
½ cup sugar
½ cup water
2 cups ripe fresh strawberries, hulled an diced (8 ounces)
1 ½ tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
Add the rhubarb, sugar, and water to a saucepan. Bring to a low simmer over medium heat. Reduce the heat, and simmer, covered, until the rhubarb is tender, about 10 minutes, stirring occasionally. Add the strawberries, and cook, uncovered, for 5 minutes. Remove from the heat and stir in the lemon juice and vanilla. Let the sauces cool. Nutritional Analysis Per serving: Calories 102, Protein 1g, Total fat 0g, Trans fat 0g, Cholesterol 0 mg, Carbohydrate 25g, Dietary fiber 3g, Sodium 3 mg Bookmark:            Trackback(0)
Comments (3)
  written by LEC, July 13, 2007
Where is the "strawberry rhubarb" compote recipe? I don't see rhubarb in the ingredient list
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| Last Updated ( Friday, 27 July 2007 ) |
It's always exciting to see what other people make for dinner. Imagine going to your friend's house for a bite. What would they make? Now imagine if that friend were an M.D., Ph.D., and a chef. (Just how fun could such a super-healthy meal be, anyway?) Think you'd be eating dried boring covered in bland sauce? Well, you'd be wrong! Check out what one very qualified healthy-chef is serving for dessert (and make sure to check out the 
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