In a wide bowl, combine egg whites/substitute, 1/8 teaspoon vanilla extract, and 1/8 teaspoon cinnamon. Whisk thoroughly.
In a small bowl, combine ricotta cheese, half of the sweetener packet, remaining 1/8 teaspoon vanilla extract, and remaining 1/8 teaspoon cinnamon. Mix well.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add butter, and let it coat the bottom.
Thoroughly soak bread in egg mixture, until all the mixture has been absorbed. Cook until golden brown, 1 to 2 minutes per side. Transfer to a plate.
Spread ricotta mixture onto one slice of French toast. Top with the other piece of French toast, and lightly press to seal. Top with strawberries.
Place blueberries in a medium microwave-safe bowl sprayed with nonstick spray. Stir in 1 1/2 tablespoons water. Sprinkle with cornstarch, and stir to coat.
Microwave for 1 minute, or until hot and thickened.
Stir in remaining half of the sweetener packet, and spoon over French toast.
Makes 1 serving.
323 calories, 8.5g fat, 482mg sodium, 43.5g carbs, 9g fiber, 16.5g sugars, 20.5g protein