French Toast with Strawberry Salsa
2 cup(s), raw, chopped
Canned water-packed pineapple
14 oz, drained (use chunks or tidbits)
1 clove(s), medium, chopped
2 tbsp(s), fresh, chopped
Fresh lime juice
Regular liquid egg substitute
Fat free skim milk
16 slice(s), preferably whole grain
- Combine strawberries, pineapple, garlic, cilantro, lime juice and sugar in a medium-size bowl; set aside until ready to use.
- Coat a large skillet with cooking spray and heat over medium-heat.
- Combine egg substitute, milk and cinnamon in a large bowl. Dip bread into egg mixture, turn to coat and cook until slightly browned, 2 to 3 minutes per side. Remove to serving platter, keep warm and repeat with remaining ingredients. Serve topped with the strawberry salsa. Yields 2 pieces of French toast and about 60 ml (¼ cup) of salsa per serving.