| FILLING
1 c reduced-fat creme cheese
1½ t chopped dried cherries
1½ t chopped dried blueberries
1½ t chopped dried apricots
1 t minced fresh mint
FRENCH TOAST
8 slices cinnamon raisin bread
4 large egg whites
½ c low-fat buttermilk
1 t ground cinnamon
½ t ground allspice
1 T maple syrup
For the filling: In a mixing bowl, soften the cream cheese by stirring vigorously or by warming slightly over a water bath. Stir in the dried fruits and mint.
For the French Toast: Spread 2 tablespoons of the cheese mixture on a slice of bread and top with another slice of bread. Repeat to make 4 sandwiches.
Heat a griddle over medium-high heat. Lightly coat with cooking spray.
In a mixing bowl, beat the egg whites and buttermilk until just combined. Whisk in the cinnamon, allspice, and maple syrup.
Dip both sides of each sandwich into the batter and place on the hot griddle.
Cook until browned, about 3 minutes, and flip.
Cook until browned on the remaining side.
Cut each sandwich into 4 pieces and serve warm.
Garnish with fresh berries, if desired.
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