- 1/2 cup Neufchâtel cheese, softened (about 4 ounces)
- 1 tbsp. confectioners' sugar
- 1 pt. fresh raspberry (about 2 cups)
- 1 cup chopped fresh peach
- 8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
- 1 cup cholesterol-free egg substitute
- 1 cup fat-free milk
- 1 tsp. vanilla extract
- Vegetable cooking spray
- 1 cup pure maple syrup
Method:Cheese, sugar, 1 / 2 cup raspberries in a medium bowl and 1 / 2 cup peach shake. Spread cheese mixture on 4 bread slices. Top with remaining bread slices.
2-quart shallow baking dish with a fork or whisk beat egg substitute, milk and vanilla extract. Mixture of milk in the sandwich press and turn to coat.
Cooking spray and heat over medium heat for 1 minute, 12-inch skillet with nonstick spray. Place sandwiches in skillet and cook until they are lightly browned on both sides and cheese is melted.
Place each sandwich on a plate. Divide between plates, the remaining fruit and serve with syrup.
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