Stuffed Blueberry French Toast
Top Rated Recipe
Key Details:
.png)
prep time: 15 minutes
.png)
Cook time: 10 minutes
.png)
Difficulty Level: Easy
.png)
Course: Snack
Cuisine: Fusion
Key Ingredients:
Blueberries
Low fat milk
Eggs
Whole wheat bread
Cottage cheese
Sugar
About Stuffed Blueberry French Toast
Table of Contents
This is a double delight – French toast stuffed with blueberry mixture.
Read More- Blueberries 2 cups
- Egg whites 2
- Egg 1
- Firm country-style whole wheat bread 8 slices
Step 1.Place blueberries, ½ cup milk, cottage cheese and sugar in a blender or food processor jar and blend till smooth.
Step 2.Put egg whites, egg, vanilla extract and remaining ½ cup milk in a shallow bowl and whisk till smooth.
Read MoreIngredients
- Blueberries 2 cups
- Egg whites 2
- Egg 1
- Firm country-style whole wheat bread 8 slices
- Fat free milk 1 cup
- Cottage cheese (paneer) ½ cup
- Sugar ⅓ cup
- Vanilla extract 1 tsp
- Canola oil 1 tbsp
How to Make Stuffed Blueberry French Toast (Stepwise Photos)
Method
- Place blueberries, ½ cup milk, cottage cheese and sugar in a blender or food processor jar and blend till smooth.
- Put egg whites, egg, vanilla extract and remaining ½ cup milk in a shallow bowl and whisk till smooth.
- Divide blueberry mixture into 4 equal portions, spread 1 portion on each of 4 bread slices and top with the remaining 4 bread slices.
- Heat ½ tbsp oil on a large non-stick skillet over medium heat. Dip the sandwiches in egg mixture and place them on the skillet. Cook for 2 to 3 minutes, or till the underside of the sandwiches start to brown.
- Drizzle the remaining oil over the top of the sandwiches and turn. Cook for 2 to 3 minutes longer, or till the other side of the sandwiches are equally browned.
- Transfer them onto serving plates and serve immediately.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
Comments
No feedback Available
Leave a comment
Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
Comments
No feedback Available