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 yogurt
2 tablespoons granulated sugar
2 teaspoons vanilla extract
Spray a 7 x 11-inch baking dish with nonstick 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, yogurt, 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° 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 servings.
Each serving has about:
271 calories; 4g fat; 17 mg cholesterol; 425mg sodium; 27g carbohydrates; 20g
protein; 2g fiber
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