Title: Blueberry french toast (low-fat version)
 Categories: Bread
      Yield: 8 Servings
 
     12 sl Day old bread; crusts
           -removed
      2 pk (8-oz) low-fat cream cheese
      1 c  Fresh or frozen blueberries
     12    Whole egg equivalent egg
           -substitute
      2 c  Skim milk
    1/3 c  Honey

MMMMM---------------------------SAUCE--------------------------------
      1 c  Sugar
      2 tb Cornstarch
      1 c  Water
      1 c  Fresh or frozen blueberries
 
  From: oyler@magicnet.net (oyler)
  
  Date: Tue, 25 Jun 1996 16:59:46 -0400 For the cook who requested
  low-fat breakfast items, here is on that is truly excellent. I
  adapted it from a recent recipe printed in Taste of Home magazine. I
  have included both the original and the lower-fat version.
  
  Cut bread into 1 inch cubes...place have in a greased 13x9x2 in baking
  dish. Cut cream cheese into 1 inch cubes; place over bread.Top with
  blueberries and remaining bread. In large bowl mix eggs, milk and
  honey. Pour over bread mixture. Cover and chill 8 hours or overnight.
  Remove from refrigerator 30 minutes before baking. Cover and bade at
  350 for 30 minutes. Uncover; bake 30 minutes more or until golden
  brown and the center is set.
  
  In a saucepan, combine sugar and cornstarch, add water. Bring to a
  boil over medium heat; boil for 3 minutes, stirring constantly. Stir
  in bluberries, reduce heat. Simmer for 10 minutes or until berries
  have burst. serve over french toast. 8 servings
  
  (I find this recipe is better if you let the french toast cool for
  about 30 minutes before serving with the hot blueberry sauce)
  
  Digest eat-lf.v096.n080
  
  From the EAT-LF recipe list.  Downloaded from Glen's MM Recipe