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Want us to put a healthified spin on a favorite recipe of yours?

See how a recipe keeps all its "delicious" with an added "nutritious," earning the title "healthified."

Raspberry French Toast

The holiday schedule is enough to weigh you down, let alone the calories. But here’s a delicious, healthified breakfast dish you can easily whip up the night before.

This year, after a morning of opening presents, Katie can give her family the gift of a healthified breakfast. Here's the skinny:

6 ounces cream cheese > 4 ounces 1/3 less-fat cream cheese
4 eggs > 1 cup of fat-free egg product
1 cup half-and-half > 1 cup skim milk
1/2 cup sugar > 1/3 cup sugar
2 tablespoons butter > no butter
Serving size: 2 pieces > 1 piece

The tradition continues, Katie.

Nutritional Highlights

Calories

640 (before)

220 (after)

Total Fat

25 g (before)

4 g (after)

Saturated Fat

13 g (before)

2 g (after)

Prep Time:20 min

Start to Finish:1 hr 5 min

makes:12 servings (1 piece each)

French Toast
1 loaf (1 lb) soft French bread (about 18 inches long)
4 oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchatel), softened
1/2 cup raspberry preserves
1 cup fat-free egg product
1 cup fat-free (skim) milk
1 tablespoon sugar
1/4 teaspoon salt

Sauce
1 bag (12 oz) frozen whole raspberries without syrup, thawed
1/3 cup sugar
2 teaspoons cornstarch

1 Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.
2 In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.
3 Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.
4 Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast. High Altitude (3500-6500 ft): In step 3, uncover and bake 23 to 28 minutes.

1 Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24 (3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves; place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary to fit.

2 In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended. Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.

3 Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or until golden brown.

4 Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat, stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Serve sauce over French toast.

High Altitude (3500-6500 ft): In step 3, uncover and bake 23 to 28 minutes.

Nutritional Information

1 Serving: Calories 220 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 360mg; Total Carbohydrate 40g (Dietary Fiber 3g, Sugars 16g); Protein 8g % Daily Value Vitamin A 6%; Vitamin C 8%; Calcium 8%; Iron 10% Exchanges 1 1/2 Starch, 1 Other Carbohydrate, 1/2 Medium-Fat Meat, 0 Fat Carbohydrate Choices 2 1/2