Lightened Stuffed French Toast

Preheat oven to 350 and coat 8×8 glass pan with cooking spray.

Toast bread lightly and allow to cool.

Blend neufchatel, ricotta, yogurt, vanilla and honey until smooth.

Combine egg beaters and milk. Soak first 4 slices of bread and arrange on the bottom of pan. Layer blueberries on bread, and then pour cream mixture on top. Soak and layer remaining 4 slices of bread. Sprinkle with turbinado sugar.

Bake for 35 minutes or until browned. Allow to cool slightly before serving with maple syrup if desired.