Healthy Stuffed French Toast


  • 2 red apples, such as macintosh, cored and diced
  • 3 teaspoons truvia natural sweetener
  • 1/4 teaspoon ground cinnamon
  • 4 ounces 1/3 less fat cream cheese, softened
  • 1/2 cup walnuts toasted and chopped
  • 1/4 cup dried cherries or cranberries
  • 3/4 teaspoon vanilla extract
  • 8 slices pepperidge farm 80 calorie cinnamon swirl bread
  • 2/3 cup 1% milk
  • 2 large eggs
  • 1/8 teaspoon salt
  • 1/2 cup light cool whip


In a medium microsafe bowl combine apples, 4 tablespoons water, 1 teaspoon truvia and cinnamon. Cover and cook until apples are tender about 5 to 7 minutes and set aside. In a medium bowl stir together the cream cheese, walnuts, cherries or cranberries, 1 teaspoon truvia and 1/4 teaspoon vanilla.

Place 4 slices of bread on cutting board and evenly spread cream cheese mixture and firmly press a second piece on top of each to form a sandwich.

In a shallow bowl whisk the milk, eggs, remaining teaspoon truvia and vanilla with a pinch of salt. Heat a heavy nonstick skillet on medium heat until hot. Dip each sandwich in the egg mixture turning once and pressing ends together.

Place sandwiches in hot skillet, cook turning once until browned and crisp on both sides 8 to 10 minutes. Serve the french toast topped with apples and cream.