Skinny Strawberries and Cream Stuffed French Toast

On one side of 4 slices of bread spread with 1 tablespoon cream cheese. Next, on top of cream cheese, spread each with 2 teaspoons strawberry preserves. Place ¼ cup strawberry slices on each. Top each with the remaining slice of bread to make a sandwich. In a shallow bowl or pie plate, beat egg whites and vanilla. Dip 2 sandwiches into the egg mixture, making sure to coat both sides. Coat a large nonstick pan with cooking spray. Melt 2 teaspoons reduced-fat butter and swirl around bottom of pan. Add 2 sandwiches, cook about 3 minutes on medium-high heat until golden. Turn over and cook the undersides for about 2 minutes, until golden brown. Place cooked sandwiches on a baking sheet and keep warm in oven while cooking the other 2 sandwiches. Repeat steps 3 and 4 with 2 remaining sandwiches. Transfer each sandwich to a plate. Cut each in half and sprinkle with 2 teaspoons powdered sugar and garnish with strawberry slices. Serve immediately with a fork and knife. Enjoy! Makes 4 servings (each serving, 1 full sandwich) Shopping Tips: I love Milton’s Multigrain bread. Each slice has 110 calories, 1g fat and 3g fiber. Most supermarkets sell it along with Trader Joe’s. I used Trader Joe’s organic reduced sugar preserves. Each tablespoon has 30 calories. Knott’s Light preserves would be another great choice. Reduced-fat whipped cream cheese comes in a tube versus a block of cream cheese.