Not a member yet? Sign Up (free) | Already a member? Log In
A place to share your recipe
Do you have a great recipe?. Share your favorite food recipes with the community.
It is easy, Sign in (free) then write on your recipes and receive some comments
on your recipe. Registration is 100% free.
MyRecipe.org is a cooking community website.
by: Canned Food Fan Apricot-Blueberry Whole-Grain French Toast
No picture
Wake up with this great breakfast! Enjoy whole-grain French toast with a nutrient-rich apricot-blueberry topping, made with canned fruit from your pantry shelf.
Created on :
19-05-2010
Ingredients ( 4 )
- Apricot-Blueberry Topping: 1 can (15 1/4 ounces) apricot halves in syrup
- 1 can (15 ounces) wild blueberries in light syrup
- 1 tablespoon sugar (optional)
- 1/4 teaspoon ground cinnamon
- Pinch ground nutmeg
- 2 teaspoons cornstarch dissolved in 1 tablespoon water
- French Toast: 3 large or extra-large eggs
- 1/2 cup fat-free milk (may substitute canned, fat-free evaporated milk)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- Non-stick cooking spray
- 4 slices whole-wheat bread
- Vegetable cooking spray
- 1/4 cup sliced almonds, toasted, optional
Directions
- Preparation Time: Approximately 10 minutes Cook Time: Approximately 15 minutes Preparation: For the Apricot-Blueberry Topping: Drain apricots and blueberries, reserving the syrup. In a small saucepan combine the reserved syrup, sugar, cinnamon, nutmeg and cornstarch, mixing until blended. Bring to a boil over medium-high heat; reduce heat and simmer for 4 to 6 minutes or until thickened and bubbly. Slice apricots; add apricots and blueberries to the sauce. Heat through; cover and set aside. For the French Toast: Whisk eggs, milk, sugar and vanilla in a shallow dish until blended. Lightly coat a large skillet with cooking spray; heat over medium heat until hot. Dip the bread into egg mixture, turning to soak both sides; place in the skillet. Cook for 4 to 5 minutes or until browned, turning once. Cut each into 4 triangles and arrange on serving plates. Spoon the apricot-blueberry topping over the toast; sprinkle with almonds. Servings: 4 Nutritional Information Per Serving: Calories 310; Total fat 5g; Saturated fat 1.5g; Cholesterol 160mg; Sodium 220mg; Carbohydrate 57g; Fiber 5g; Protein 9g; Vitamin A 35%DV*; Vitamin C 4%DV; Calcium 10%DV; Iron 15%DV *Daily Value
Picture cooking reports
Comments
To post a message, please Login or Sign Up for a FREE account
