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  • Low-Fat Strawberries & Cream French Toast (Gluten Free)

    Thursday, May 9, 2013

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    French toast is a simple and delicious go-to when you’re looking for a special-occasion brunch recipe (like for Mother’s Day maybe?…hinthint…). A classic way to make French toast extra-special is to prepare it ‘stuffed’ with a combination of cream cheese, a touch of heavy cream, and vanilla and fresh fruit. Of course, that’s also a great way to make it not so good for Mom (or whomever your planning to spoil with breakfast in bed). This version is decidedly lighter and just as decadent and special-feeling as the full-Monty version. 

    You’ll need just a few simple ingredients and about 15 or 20 minutes to prepare. I made this one gluten free by using GF raisin bread. In my opinion (and I’m not alone on this), Challah is the best bread to use for French toast, so, if you want to up the ante on the pampering meter, go for it! (you may want to reduce the slices to 2 per person to make up for the extra calories). You could easily substitute your favorite fruits and flavors (blueberries and lemon yogurt come to mind).

    © 2013 Kindred-Kitchen / Nancy Granada

    Strawberries & Cream French Toast (Gluten Free) www.kindred-kitchen.com

     

    Strawberries & Cream French Toast (Gluten Free) www.kindred-kitchen.com

     

    Low-Fat Strawberries & Cream French Toast (Gluten Free)

    servings: 2 | time: about 20 minutes

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    ingredients:

    2/3 cup liquid egg substitute or egg whites
    1/3 cup unsweetened vanilla almond milk
    1/2 tsp. ground cinnamon
    1/2 tsp. pure vanilla extract
    pinch of salt
    6 slices gluten-free cinnamon raisin bread (about 70-calories per slice)
    10 large strawberries, sliced
    1 6-ounce container fat free vanilla Greek yogurt
    4 TBSP. pure maple syrup

    directions:

    1. In a large bowl, combine the egg substitute, almond milk, cinnamon, vanilla and salt. Whisk to combine

    2. Place the bread in the egg mixture and turn to cover both sides. Allow to soak in mixture for a few minutes while you heat the pan

    3. Warm a large non-stick pan over medium heat. Spray with non-stick cooking spray and add the first 3-4 slices to the pan, making sure to allow the excess egg mixture to drip from each slice before adding to the pan

    4. Allow bread to cook until golden brown, about 5 minutes. Spray the slices with the non-stick spray and turn. Allow to cook an additional 5 minutes. Remove to a plate and repeat with the remaining slices

    5. Cut the slices of French toast in half on a angle and arrange on a plate. Spoon 2 heaping tablespoons of the yogurt down the center of the arranged slices. Top with strawberries and 2 tablespoons of the maple syrup for each serving

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