Instructions: Cut a horizontal slit through bottom crust of each slice of bread to form a pocket.

Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.

Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices.

Cover and chill 1 hour or until liquid is absorbed.

Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes.

Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.

Yield: 6
servings (serving size: 2 slices toast and 1/2 cup sauce).

INSTRUCTIONS FOR STRAWBERRY SAUCE:
Combine all ingredients in a bowl; stir well. Cover and let stand 1 hour.

Yield: 3 cups (serving size: 1/2 cup).

INSTRUCTIONS FOR CANDIED LEMON RIND
Using a vegetable peeler, carefully remove rind from lemon. Cut rind into 1/8-inch-thick strips; set aside.

Combine 2 tablespoons sugar and water in a 2-cup glass measure.

Microwave at HIGH 1 minute; stir in rind strips. Microwave at HIGH 2 minutes, stirring every 30 seconds. Add remaining 2 tablespoons sugar, and toss well. Spread rind in a single layer on wax paper; let stand at room temperature until dry. Store in an airtight container.

Yield: 1/4
cup.

NOTES : Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.

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