Cranberry Slice - recipes for breakfast

Ingredients

4 slices whole wheat bread, cut into 1/4-inch cubes

3 ounces (1 cup) dried cranberries

6 ounces (1 1/4 cup) reduced-fat Monterey jack cheese, cut into 1/4-inch cubes

1 (12 ounce) can evaporated skim milk

1 cup fat-free liquid egg substitute

1/2 cup fat-free cherry yoghurt

2 tablespoons granulated sugar

2 teaspoons vanilla extract

 

Recipe

• Spray a 7 x 11-inch baking dish with non-stick spray.
• Arrange half of the cubed bread on the bottom of the baking dish.
• Sprinkle half of the cranberries evenly over the top of the bread.
• Sprinkle half of the cheese over the cranberries.
• Repeat layers with remaining bread, cranberries and cheese. Set aside.
• Combine the milk, egg substitute,  yoghurt, sugar and vanilla extract in a large bowl and mix well.
• Pour the mixture over the top of the bread, cranberries and cheese in the baking dish.
• Press down on the top with the back of a large spoon until the liquid covers the surface. Cover and refrigerate overnight.
• Remove the strata from the refrigerator 1 hour before baking.
• Uncover the baking dish and place it in the center of a cold oven. Turn the oven on to 300 degrees F and bake for about 1 hour and 10 minutes, or until all of the liquid is absorbed and the top of the strata is lightly browned.
• Allow to stand for a few minutes before cutting into 6 servings.

 

 

 

These dip and appetiser recipes are brought to you by eat yogurt. Return to main Yoghurt recipes page.