CHOCOLATE AND STRAWBERRY STUFFED FRENCH TOAST

From Ellie Krieger's SO EASY


1 1/4 cups nonfat milk
3 large eggs
1/2 teaspoon vanilla extract
1/4 cup part-skim ricotta cheese
8 slices whole-wheat sandwich bread, crusts removed
1 8-ounce container fresh strawberries, hulled and sliced
4 teaspoons bittersweet chocolate chips
cooking spray
2 teaspoons confectioners' sugar

In a large bowl, whisk together the milk, eggs and vanilla.  Set aside.

Place 1 tablespoon of the ricotta cheese in the center of 4 of the slices of bread and spread around slightly.  Top each with about 6 slices of strawberries and 1 teaspoon of the chocolate chips.  Cover each with another piece of bread to make a sandwich.

Spray a large nonstick skillet or griddle with cooking spray and preheat over medium heat.  Carefully dip each of the sandwiches into the egg mixture until completely moistened.  Then place on the skillet and cook until the outside is golden brown, the center is warm and the chocolate is melted, 3 to 4 minutes per side.

Transfer to serving dishes.  Top with the remaining strawberries and sprinkle with the confectioners' sugar.  YIELD:  4 servings