Prep: 15 minutes • Cook: 10 minutes • Serves: 4

6 ounces Neufchâtel cheese, softened

2 tablespoons Our Family pecans halves, toasted and chopped

11⁄2 tablespoons Our Family light brown sugar

1/2 teaspoon fresh lemon juice

1/4 teaspoon lemon zest

8 slices Our Family wheat bread

1⁄2 cup fresh blueberries

11⁄4 cups egg substitute

3⁄4 cup low fat milk

1 teaspoon Our Family vanilla extract

1⁄2 teaspoon Our Family ground cinnamon

1/8 teaspoon ground ginger

Our Family no stick canola oil cooking spray

3⁄4 cup sugar free breakfast syrup

1. In small bowl, combine cheese, nuts, brown sugar, lemon juice and lemon zest. Spread 1 side of 4 slices of bread evenly with cheese mixture. Place 2 tablespoons blueberries over cheese mixture on each slice of bread. Place remaining bread slices over blueberries to close. Lightly press together. 

2. In wide, shallow bowl, whisk together egg substitute, milk, vanilla extract, cinnamon and ginger. 

3. Heat large skillet or flat top griddle over medium heat. Spray with cooking spray. Dip bread sandwiches into egg mixture and add to skillet or griddle. Cook each side 2 to 3 minutes or until golden brown, flipping once with large spatula. 

4. Remove stuffed French toast from pan. Cut in half and serve with syrup.