Stuffed French Toast

So this wasn't strictly low GI since I didn't use skim  milk, splenda, or the egg substitute, but I like to think it was still pretty healthy. It was sweet enough that we didn't need syrup or any other topping. This is definitely on the menu rotation!

Stuffed French Toast

Berry Filling:
4 cups mixed field berries (fresh or frozen)
3 tbsp sugar substitute
1 tsp grated lemon zest
1 tbsp cornstarch

French Toast:
1-1/4 cups liquid egg
2 cups skim milk
1 tbsp sugar substitute
2 tsp vanilla
1 tsp cinnamon
2 tbsp (approx) canola oil
12 slices whole-grain bread

1. Make berry filling: In saucepan over medium heat, combine berries, sugar substitute, and lemon zest; cook for about 5 minutes or until sugar substitute is dissolved and berries have released some of their juice. In small bowl, blend cornstarch with 1 tbsp of juice from berries; stir into berry mixture. Increase heat to high and cook, stirring constantly, for about 5 minutes or until thickened. Remove from heat and set aside.
2. Make French toast: In large bowl, whisk together egg, milk, sugar substitute, vanilla and cinnamon.
3. Brush 1 tsp oil onto non-stick griddle or large non-stick skillet over medium-high heat. Dip bread 1 slice at a time, into egg mixture, pressing down and letting soak for 10 seconds; turn and press again for 10 seconds. Lift out, letting excess mixture drip back into bowl. Fry soaked bread slices, 2 at a time (4 at a time if using griddle), for 3 minutes; turn 1 piece over and evenly spread golden brown side with 2 heaping tbsp of the berry filling. Flip second slice, cooked side down, onto filling to form sandwich; press firmly with back of spatula. Continue frying for 3 minutes; turn sandwich over and fry for 3 minutes longer or until golden brown on both sides. Repeat with remaining bread slices, brushing griddle with more oil as needed.
4. Put any leftover berry filling in bowl and serve alongside toasts.