Elegant breakfast with berries

Try This At Home

May 28, 2006|By MARGE PERRY | MARGE PERRY,NEWSDAY

Cutting sliced bread into rounds with a biscuit cutter makes this French toast look special -- and ready to top with vanilla yogurt and fruit.

VANILLA CINNAMON FRENCH TOAST SHORTCAKES WITH YOGURT AND BERRIES

MAKES 4 SERVINGS

4 slices bread

3 large eggs

1 tablespoon skim milk

1 / 4 teaspoon vanilla extract

1 / 4 teaspoon cinnamon

2 teaspoons butter

1 teaspoon canola oil

1 cup berry topping (below)

1 (6-ounce) container vanilla or plain nonfat yogurt

Use a 3-inch biscuit cutter to cut the slices of bread into circles.

Beat the egg, skim milk, vanilla and cinnamon with a fork in a 9-by-13-inch baking dish. Add the bread and let it soak 2 minutes, or until softened. Use a flat spatula to turn the bread over in the egg mixture.

Heat the butter and canola oil in a large, nonstick skillet over medium heat. Add the bread rounds and cook 4 minutes, or until golden on the undersides. Turn and cook 1 to 2 minutes, or until again golden on the undersides.

Serve immediately or keep warm in a 200-degree oven on a baking sheet coated with cooking spray.

To serve, place a French toast on the plate. Top with a heaping spoonful of berries. Spoon a heaping tablespoon of yogurt on the berries, then top with additional berries.

Per serving (French toast only, without the berry topping or yogurt): 135 calories, 6 grams protein, 10 grams carbohydrates, 1 gram fiber, 7 grams fat, 3 grams saturated fat, 164 milligrams cholesterol, 196 milligrams sodium

BERRY TOPPING

This topping is perfect for French toast, pancakes, or biscuits, and is equally at home accompanied by plain or vanilla yogurt, vanilla ice cream or coconut sorbet, sour cream or whipped cream.

1 (12-ounce) bag frozen mixed berries, thawed

1 / 2 cup sugar

2 teaspoons orange juice

Combine the berries, sugar and orange juice and let sit at room temperature at least 15 minutes. Makes 2 cups.

Per serving: 70 calories, 0 grams protein, 17 grams carbohydrates, 1 grams fiber, 0 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 0 milligrams sodium.

Marge Perry writes for Newsday, which provided the recipe and analysis.

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