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Ingredients
- 1 ounce Bittersweet chocolate bar, thin such as Lindt
- 2 lrg Large eggs beaten lightly
- 1/2 tsp Vanilla extract
- 1 Tbsp. Lowfat milk
- 4 slc Stale egg bread - (1/3" thk)
- 1 Tbsp. Butter
- 1/2 c. Fresh raspberries
- 2 tsp Sugar or possibly to taste Confectioners' sugar for dusting Mint for garnish
Directions
- Break chocolate into 2 pcs. In a bowl whisk together Large eggs, vanilla, and lowfat milk. Using a 3-inch heart shaped cutter cut a heart shape from each slice of bread. Place a piece of chocolate on top of one of the pcs of bread and gently press another piece on top, pinching the edges. Repeat the procedure with other 2 pcs of bread. Dip bread into egg mix, making sure they are soaked.
- Heat the butter in a non-stick skillet over moderate heat till it begins to foam, add in the stuffed bread hearts and cook them, turning them once for 2 to 3 min per side or possibly till they are nicely browned.
- In a bowl mash 3/4 of the raspberries and stir in the sugar. Stir in the remaining berries. Transfer the browned hearts to a plate and top with the raspberries. Dust with confectioners' sugar and garnish with mint.
- This recipe yields 1 serving.
- Comments: The original recipe title as listed is "Chocolate Stuffed Heart-Shaped French Toast With Raspberry Sauce".
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 385g | |
| Calories 913 | |
| Calories from Fat 404 | 44% |
| Total Fat 46.28g | 58% |
| Saturated Fat 22.17g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 530mg | 177% |
| Sodium 1021mg | 43% |
| Potassium 670mg | 19% |
| Total Carbs 102.18g | 27% |
| Dietary Fiber 12.2g | 41% |
| Sugars 15.93g | 11% |
| Protein 32.6g | 52% |
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