Strawberry-Ricotta French Toast
2 C. sliced strawberries
1/4 C. sugar, divided
3/4 C. part-skim ricotta cheese
Freshly grated orange rind
1-1/2 t. vanilla
4 (1-inch) slices wheat bread
1/4 C. milk
1 T. butter
2 to 3 T. sour cream
In medium bowl, stir together strawberries and 2 tablespoons of the sugar. Set aside. In small bowl, stir together the ricotta, freshly grated orange rind, 1/2 teaspoon of the vanilla and remaining sugar (2 tablespoons). Stir well.
Make a pocket in each thick bread slice by cutting from top to within 1/2 inch of bottom. Fill each pocket with about 2 tablespoons of the ricotta mixture, spreading it as evenly as you can. In a medium bowl, beat eggs and milk with a small whisk or fork. Beat in remaining teaspoon of vanilla. Blend well. Pour into a 9-inch square pan. Place filled bread slices in egg mixture and let stand until most of egg mixture is absorbed, about 3 or 4 minutes on each side. (Turn bread with a broad spatula.)
In a 10-inch skillet over high heat or on a griddle (380° F. for an electric griddle), heat butter until hot enough to sizzle a water drop. Place bread on hot surface and reduce heat to medium and cook until lightly browned, about 2 to 4 minutes per side.
To serve, top each bread slice with remaining ricotta mixture that has been blended with sour cream. Top with 1/4 cup of the sliced strawberries and their juices.
Yield: 4 servings.