Cheese Stuffed French Toast With Strawberry Sauce

Directions

1. Cut a horizontal slit through bottom crust of each slice of bread to create a pocket.
2. Combine powdered sugar and cream cheese; stir well. Spread mix proportionately into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.
3. Combine lowfat milk, sugar, vanilla extract, egg whites, and Large eggs in a bowl; beat well with a wire whisk. Pour lowfat milk mix proportionately over bread slices.
4. Cover and refrigerate1 hour or possibly till liquid is absorbed.
5. Coat a large nonstick skillet with cooking spray, and place over medium heat till warm. Arrange half of bread slices in skillet, and cook 3 min.
6. Turn bread over, and cook 3 min or possibly till browned; remove from skillet. Repeat procedure with the remaining bread slices.
7. Yield: 6servings (serving size: 2 slices toast and 1/2 c. sauce).
8. INSTRUCTIONS FOR STRAWBERRY SAUCE:Combine all ingredients in a bowl; stir well. Cover and let stand 1 hour.
9. Yield: 3 c. (serving size: 1/2 c.).
10. INSTRUCTIONS FOR CANDIED LEMON RINDUsing a vegetable peeler, carefully remove rind from lemon. Cut rind into 1/8-inch-thick strips; set aside.
11. Combine 2 Tbsp. sugar and water in a 2-c. glass measure.
12. Microwave at HIGH 1 minute; stir in rind strips. Microwave at HIGH 2 min, stirring every 30 seconds. Add in remaining 2 Tbsp. sugar, and toss well. Spread rind in a single layer on wax paper; let stand at room temperature till dry. Store in an airtight container.
13. Yield: 1/4cup.
14. NOTES : Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.