• 2 cups fresh blueberries, sliced strawberries, raspberries or blackberries
• 2 Tbsp. U-Bake powdered sugar
• 1/2 cup fat-free sweetened condensed milk
• 6 oz. low-fat vanilla yogurt
• 1 loaf U-Bake French bread, baked
• 1 egg
• 1 egg white
• 1/2 cup 1% low-fat milk
• 1 tsp. U-Bake Sugar
• 1 tsp. U-Bake Pure Vanilla Extract
• 1/4 tsp. U-Bake Cinnamon

1. Place berries in small bowl and sprinkle with powdered sugar; let stand until sugar dissolves.

2. Remove about 1/4 of the berries and place in a blender or food processor with sweetened condensed milk and yogurt. Process until smooth; set aside.

3. Cut bread into twelve 1 1/2-inch slices. Cut into each piece almost all the way through to create a pocket.

4. Stuff the bread slices with the remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries for garnish.

5. Whisk egg, egg white, milk, granulated sugar, vanilla and cinnamon in a medium bowl.

6. Heat a large non-stick skillet over medium heat. Spray with non-stick cooking spray

7. Dip stuffed bread slices in egg mixture to coat and cook in pan until lightly browned on both sides, turning once.

8. Spoon sauce onto serving plate, arranging French toast on top and garnish with any remaining berries.

Yield: 4 servings (3 French Toast Pockets per Serving)