The whole grain bread provides a nice “bite” to the toast. The sweet yet slightly tart sauce is a great alternative to sugary maple syrup.
Makes 2 servings
1 Tablespoon (15 mL) butter
4 packets Pure Via Turbinado Raw Cane sugar and stevia blend sweetener
1 teaspoon (5 mL) cornstarch
½ cup (125 mL) water
2 Tablespoons (30 mL) fresh lemon juice
½ cup (125 mL) frozen thawed unsweetened blueberries
½ cup (125 mL) sliced frozen thawed unsweetened strawberries
½ teaspoon (2 mL) grated lemon peel
¼ teaspoon (1 mL) vanilla extract
½ cup (125 mL) egg substitute
1 packet Pure Via Turbinado Raw Cane sugar and stevia blend sweetener
4 slices whole grain bread (each ¼-inch thick)
For Sauce, melt butter in small saucepan on medium heat. Remove from heat and stir in Pure Via Turbinado Raw Cane sugar and stevia blend sweetener and cornstarch. Whisk in water and lemon juice. Return to heat and bring to a boil, whisking frequently. Boil and whisk 1 minute. Stir in blueberries, strawberries, lemon peel and vanilla; set aside.
Nutritional information (per serving)
For French Toast, combine egg substitute and Pure Via Turbinado Raw Cane sugar and stevia blend sweetener. Spray a medium skillet. Heat skillet on medium heat. Dip sliced bread into egg substitute mixture. Add to skillet and cook 1 to 2 minutes per side or until golden brown on both sides.
Top French Toast with sauce and serve.
Calories 278; Protein 14g; Carbohydrates 40g; Fat 8g; Cholesterol 15mg; Sodium 398mg
Very lean meat – 1; Starch – 2; Fruit – ½: Fat – 1-½
Calorie Reduction – 42%
Carbohydrate Reduction – 26%