Orange french toast with honey yogurt sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| FRENCH TOAST | ||
| ⅓ | cup | Low-fat milk |
| 1 | Egg, lightly beaten | |
| ½ | teaspoon | Grated orange rind |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Vanilla extract |
| 2 | slices | White or whole wheat bread |
| ½ | teaspoon | Margarine or butter |
| Ground nutmeg | ||
| HONEY YOGURT SAUCE | ||
| ¼ | cup | Low-fat plain yogurt |
| 1 | teaspoon | Liquid honey |
Directions
In shallow pie plate, combine milk, egg, orange rind, salt and vanilla extract. Dip each bread slice into egg mixture, coating each side well.
In large nonstick skillet, melt margarine over medium heat. Cook bread for 2 minutes each side or until golden brown. Serve sprinkled with nutmeg.
OVEN PREPARATION Melt margarine on nonstick baking pan in 400 F oven.
Place dipped bread slices on pan. Bake for about 10 min per side.
This makes a crisper French toast.
Prep about 10 min, cook 5 min skillet or 20 min oven.
SAUCE In small bowl, combine yogurt and honey. Makes ¼ cup. Prep: 5 min
2 Starchy choices, 1 fruit & veg, ½ milk (2%), 1½ protein, 1 fat 44 g carbohydrate, 17 g protein, 11 g fat, 1 g fibre, 348 cal.
VARIATION Cinnamon French Toast without sauce Replace orange rind with ½ ts ground cinnamon 2 starch, ½ milk (2%), 1 protein, 1 fat 33 g carb, 14 g protein,
10 g fat, 1 g fibre, 288 cal.
KITCHEN TIP Make extra French toast. Allow to cool completely before wrapping each slice separately for freezer.
Source: Choice Menus by Marjorie Hollands and Margaret Howard 1993 Canadian Diabetes Assoc Shared but not tested by Elizabeth Rodier Aug 93