French toast with blueberry sauce
Unsweetened frozen blueberries
2 tbsp(s), blueberry-variety
Fat free skim milk
2 egg white(s), large
- In a small pot, combine frozen blueberries and preserves. Cook over low heat, stirring occasionally, until berries thaw and become warm, about 3 to 5 minutes; remove from heat and cover to keep warm.
- In a wide, shallow bowl, beat together milk, egg, egg whites, vanilla and salt.
- Coat a large nonstick skillet with cooking spray; heat over medium heat. Dip bread, one piece at a time, into egg mixture; turn to coat both sides. Cook bread in a single layer, flipping once, until golden brown, about 2 minutes per side. Yields 2 pieces French toast and about 1/2 cup sauce per serving.