Lemon Blueberry Cream Filled French Toast 

Lemon Blueberry Cream Filled French Toast 


Recipe was written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.


Yield: 4 servings



1 (8 oz) package low fat cream cheese, softened 

3 tablespoons chopped almonds 

2 tablespoons sugar substitute

1 teaspoon lemon juice 

8 slices whole-grain bread 

¾ cup blueberries, divided 

2 eggs 

¾ cup 2% milk 

Lemon zest 

1 teaspoon vanilla extract 

½ teaspoon ground cinnamon 

butter-flavored cooking spray 



  1. Stir the cream cheese, almonds, sugar, and lemon juice together in a bowl until the mixture is soft and thoroughly combined; spread over one side of each bread slice. Place 1/4 of the blueberries onto a bread slice; press down on the berries to keep them from rolling off. Top the blueberries with a cream cheese-spread slice. Repeat 3 more times with the remaining berries to make 4 blueberry sandwiches. 
  2. Beat the eggs, milk, vanilla extract, lemon zest, and cinnamon together in a bowl until blended. Spray a skillet with cooking spray and heat over medium-low heat. 
  3. Dip each blueberry sandwich into the egg mixture on both sides; fry in the prepared skillet until golden brown, about 3 minutes per side.


Nutritional Information:

Serving size: Stuffed Toast 

Calories: 190

Protein: 17g

Carbohydrates: 24g

Fat: 4g


Image from Valentina at https://www.thebakingfairy.net/2017/04/blueberry-preserves-stuffed-french-toast/