Cheese-stuffed French Toast with Strawberry S

12 Diagonally (1-ounce) cut slices French bread
1/4 c Sifted powdered sugar
1 Tub (8-ounce) reduced-fat cream cheese
2 1/2 c 1% low-fat milk
1/3 c Sugar
1/2 ts Vanilla extract
4 Egg whites
2 Eggs
Vegetable cooking spray
Strawberry Sauce
Candied Lemon Rind

Strawberry Sauce

4 cups sliced strawberries
1/3 cup honey
3 tablespoons fresh lemon juice

Candied Lemon Rind

1 large lemon
1/4 cup sugar, divided
1 tablespoon water

Cut a horizontal slit through bottom crust of each slice of bread to form a pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.

Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed.

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.

Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.

Directions for Strawberry Sauce: Combine all ingredients in a bowl; stir well. Cover and let stand 1 hour. Yield: 3 cups (serving size: 1/2 cup).

Directions for Candied Lemon Rind: Using a vegetable peeler, carefully remove rind from lemon. Cut rind into 1/8-inch-thick strips; set aside.

Combine 2 tablespoons sugar and water in a 2-cup glass measure. Microwave at HIGH 1 minute; stir in rind strips. Microwave at HIGH 2 minutes, stirring every 30 seconds. Add remaining 2 tablespoons sugar, and toss well. Spread rind in a single layer on wax paper; let stand at room temperature until dry. Store in an airtight container. Yield: 1/4 cup.

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