Berry Stuffed French Toast

1/2 pound (2 cups) mix of fresh blueberries, sliced strawberries, raspberries or blackberries 2 tablespoons powdered sugar 1/3 cup fat free condensed milk 1 container (6 ounces) lowfat vanilla yogurt 1 small loaf (10 ounces) French bread 1 egg 1 egg white 1/3 cup lowfat milk 1 teaspoon granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon cinnamon non-stick cooking spray Place berries in a small bowl and sprinkle with powdered sugar. For the sauce, spoon about 1/4 of the berries, sweetened condensed milk and yogurt into a blender (or food processor) and puree until smooth; set aside. Cut bread into twelve 1 1/2-inch pieces. Cut into each piece almost all the way through to create a pocket. Stuff the bread slices with remaining sweetened berries and press lightly to close; set aside. Reserve any unused berries to garnish top at serving time. Whisk egg, egg white, milk, sugar, vanilla and cinnamon in a medium bowl. Heat a large non-stick skillet over medium heat. Spray skillet with non-stick cooking spray. Dip stuffed bread slices in egg mixture to coat and cook until lightly browned on both sides, turning once. Makes 4 servings.