French Toast with Blueberries and Creamy Apricot Sauce
INGRÉDIENTS
- French Toast
- 2 Tbsp canola oil, divided 30 mL
- 1 1/4 cups egg substitute 300 mL
- 1/4 cup fat-free milk 60 mL
- 1 tsp orange zest 5 mL
- 1 tsp vanilla extract 5 mL
- 1/2 of (16 oz/ 500 g) loaf whole wheat Italian bread, cut diagonally into 8 slices, divided
- Sauce
- 1 container (6 oz / 170 mL) fat-free or low-fat vanilla yogurt
- 3 Tbsp apricot fruit spread 45 mL
- 1 tsp orange zest 5 mL
- 1 cup fresh (or thawed frozen) blueberries 250 mL
PRÉPARATION
- 1. Place large nonstick skillet over medium heat until hot. Coat skillet with canola oil cooking spray, add 1 Tbsp (15 mL) canola oil, and tilt skillet to lightly coat bottom.
- 2. Pour egg substitute, milk, zest and vanilla into a 9 x 13 inch (22 x 33 cm) baking pan. Add four bread slices and turn several times to coat evenly. Place these bread slices in skillet; cook 3 minutes on each side or until golden. Set aside on separate plate and cover to keep warm. Repeat with remaining bread slices and canola oil.
- 3. Combine yogurt, fruit spread and zest in blender. Secure with lid and puree until well blended.
- 4. To serve, place two slices of French toast on each of four dinner plates, spoon equal amounts of yogurt mixture on each slice, and top with blueberries.
- Tip: Working in two batches keeps the bread from getting crowded in skillet, so it can brown properly and create a slight crust.
RENDEMENT
4 servings
PORTION
2 slices
VALEUR NUTRITIVE
Per Serving
| Calories | 330 |
| Lipides | 9 g |
| Gras saturés | 1 g |
| Cholestérol | 0 mg |
| Glucides | 46 g |
| Fibres | 3 g |
| Protéines | 15 g |
| Sodium | 505 mg |
