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French Toast with Blueberries Recipe

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“We love this no-guilt breakfast made with whole-grain bread and egg substitute,” says Kathleen Lindenberg of Sharon, Massachusetts. “The best part is that it's delicious, and you don't even miss the syrup!”
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 1 cup egg substitute
  • 1/4 cup fat-free milk
  • Sugar substitute equivalent to 2 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Dash pepper
  • 8 slices whole wheat bread
  • 1 tablespoon confectioners' sugar
  • 1 cup frozen blueberries

Nutritional Facts

2 slices French toast with 1/4 cup blueberries equals 210 calories, 3 g fat (1 g saturated fat), trace cholesterol, 503 mg sodium, 36 g carbohydrate, 6 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fruit.

Directions

  1. In a shallow bowl, combine the first eight ingredients. Dip both sides of each slice of bread in egg mixture. In a large nonstick skillet coated with cooking spray, cook bread over medium-high heat for 2 minutes on each side or until golden brown. Sprinkle with confectioners' sugar.
  2. In a small microwave-safe bowl, heat blueberries until warmed. Serve over French toast. Yield: 4 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as French Toast with Blueberries in Light & Tasty February/March 2008, p57

Nutritional Facts

2 slices French toast with 1/4 cup blueberries equals 210 calories, 3 g fat (1 g saturated fat), trace cholesterol, 503 mg sodium, 36 g carbohydrate, 6 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fruit.

Reviews for French Toast with Blueberries

AVERAGE RATING
   (3)
RATING DISTRIBUTION
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 (2)
4 Star
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MY REVIEW
Reviewed Apr. 5, 2013

Good and healthy! Great way to start the day with energy.

MY REVIEW
Reviewed Mar. 26, 2011

Very easy and tasty! Will definitely be making this again!

MY REVIEW
Reviewed Apr. 29, 2010

I have made this recipe several times and I love it!!

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