¾ cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
¼ cup fat-free milk
2 cups coarsely chopped fresh strawberries
1 teaspoon honey
Coat twelve 2½-inch muffin cups with cooking spray. Divide bread cubes among prepared cups. Remove ½ teaspoon zest and squeeze juice from lemon.
In a medium bowl beat cream cheese with a mixer on medium until smooth. Gradually beat in ¼ cup honey and 3 tablespoons of the lemon juice. Beat in egg and milk just until smooth; pour over bread cubes. Cover and chill overnight.
To serve, preheat oven to 350°F. Uncover and bake 20 to 25 minutes or until puffed and a knife comes out clean.
Meanwhile, in a blender or food processor combine 1 cup of the strawberries, 1 teaspoon honey, lemon zest and 1 teaspoon of the lemon juice. Cover and blend or process until smooth. Stir in remaining 1 cup strawberries.
Cool toast cups in muffin cups 5 minutes. Remove cups from pan by running a thin metal spatula around the edges of the cups. Top with strawberry mixture and, if desired, additional lemon zest. Serve warm.
Tip: To make dry bread cubes, preheat oven to 300°F. Cut 6 oz. (about 6 slices) fresh bread into ½-inch cubes. Spread cubes in a 15x10-inch baking pan. Bake 10 to 15 minutes or until dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand, loosely covered, at room temperature 8 to 12 hours.
210 calories;6 g fat(2 g sat); 3 g fiber; 34 g carbohydrates; 9 g protein; 33 mcg folate; 14 mg cholesterol; 20 g sugars; 14 g added sugars; 561 IU vitamin A; 32 mg vitamin C; 80 mg calcium; 2 mg iron; 225 mg sodium; 184 mg potassium
Vitamin C (53% daily value)
Carbohydrate Servings: 2½
Exchanges: 1 lean protein, 1 other carbohydrate, 1 starch, ½ fat