Make this the day before, then take it out of the refrigerator the next morning. Put it in a cold oven, and have a very impressive dish ready to serve in just a little over an hour. It tastes just like a truly rich fruit-and-cheese pastry, with a far superior nutritional profile.
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 degrees 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 6 servings.
Makes 6 servings.
Each serving has about: 271 calories; 4g fat; 17 mg cholesterol; 425mg sodium; 27g carbohydrates; 20g protein; 2g fiber