French Toast with Blueberry Sauce
- Total Time
This recipe calls for frozen berries but you can certainly use fresh ones when they’re in season. The sauce is also delicious made with sliced fresh peaches.
unsweetened frozen blueberries1 cup(s)
preserves2 Tbsp, blueberry-variety
fat free skim milk⅓ cup(s)
egg white(s)2 large
vanilla extract¼ tsp
table salt⅛ tsp
cooking spray1 spray(s)
reduced-calorie bread4 slice(s)
- 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.