Servings: 4


  • 4 diagonally cut slices of French bread (about 1 inch thick)
  • 3 Tbsp. finely chopped dried apricots, divided
  • 1/2 cup nonfat ricotta cheese
  • 2 Tbsp. nonfat mozzarella cheese, shredded
  • 1 tsp. sugar
  • 1/4 tsp. vanilla extract
  • 3/4 cup apricot nectar
  • 1 small ripe banana, sliced
  • 1/2 cup skim milk
  • 1/4 cup egg substitute


  1. Cut a slit through the top of each slice of bread to form a pocket. Set aside.
  2. Combine 1 Tbsp. dried apricots, ricotta cheese, mozzarella cheese, sugar and vanilla extract in a bowl. Stir well.
  3. Stuff 2 Tbsp. of cheese mixture into the pocket of each slice of bread. Set aside.
  4. Make sauce: Combine remaining 2 Tbsp. apricots and apricot nectar in a small saucepan. Bring to a boil.
  5. Reduce heat and simmer uncovered for 1 minute. Remove from heat and stir in banana. Set aside and keep warm.
  6. Combine milk and egg substitute in a large shallow dish. Stir well.
  7. Place stuffed bread in a dish, turning over to coat. Let stand until milk mixture is absorbed.
  8. Coat a large nonstick skillet with cooking spray and place over medium heat until hot.
  9. Gently add bread to skillet and cook for 2 minutes.
  10. Carefull turn bread over and cook for 2 minutes, or until browned.
  11. Serve with warm apricot sauce.

**Recipe from UC Davis Health's cookbook Food as a Medicine for the Heart.