French Toast Casserole with Fresh Strawberries

12 slices low-fat - cut diagonally in half
3 cups low-fat (1%)
8 ounces fat-free
2 tablespoons sugar
1 teaspoon
1/2 teaspoon cinnamon
1 pint strawberries
3 tablespoons
2 tablespoons orange juice
1 tablespoon chopped fresh

Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick
spray. 2. Arrange the bread slices in the baking dish. Whisk together the
milk, egg substitute, sugar, vanilla, and cinnamon in a large bowl; pour
the milk mixture over the bread slices. Refrigerate, covered, at least 30
minutes or up to 24 hours.

Bake until a knife inserted in center comes out clean and top is browned,
about 50 minutes. 4. Meanwhile, to prepare the strawberries, rinse and
hull them. Coarsely chop half of the strawberries and quarter the
remaining berries lengthwise. Combine the chopped and the quartered
berries with the maple syrup, orange juice, and mint in a small bowl.
Refrigerate, covered, until ready to serve. Serve with the casserole.

Per serving (1/12 casserole and 2 tablespoons strawberries): 2 POINTS,
136 Calories, 2g Fat, 1g Saturated Fat, 2mg Cholesterol, 160mg Sodium, 24g
Carbohydrates, 2g Fiber, 6g Protein, 108mg Calcium.