This heart smart recipe for French toast is the perfect breakfast treat. By using ingredients such as whole wheat bread, egg whites and grapefruit, you can make a fabulous family breakfast that is not only nutritious but also delicious.
Makes 10 slices of French Toast
- 1 cup non-fat, plain yogurt
- 1 teaspoon almond extract
- 2 tablespoons confectioner’s sugar
- 1 loaf whole wheat sandwich bread
- 3 egg whites
- 1 egg
- 1 cup non-fat, skim milk
- Grated zest of 1 pink Florida grapefruit
- 1 cup pink grapefruit juice
- 3 tablespoons granulated sugar
- 1/2 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 4 teaspoons trans-fat free, low-fat margarine
- 4 teaspoons canola oil
- 1 1/4 cup slivered almonds
- 1 cup of pink grapefruit sections
- 1 pint fresh raspberries
Make the topping. In a small bowl beat the yogurt with the extract and sugar until smooth. Refrigerate until ready to use.
In a large shallow dish, whisk the egg whites, egg, milk, grapefruit zest, juice, sugar, almond extract, and cinnamon. Soak the bread slices for about 30 seconds per side.
Heat 2 large skillets over medium heat. Add 1 tsp. of the margarine with 1 tsp. of the oil. When the margarine foams, add some of the soaked bread slices, taking care not to crowd them. Sprinkle the tops with 1 1/2 Tbsp. of the almonds.
Cook on the first side until lightly browned, 3 to 5 minutes. Turn the slices over and cook them for a few minutes more until the almonds are golden browned. If the almonds begin to burn, reduce the heat.
Turn off the heat. Using a slotted metal spatula, transfer the French toast to serving plates, place them in the oven and turn the oven on to 200 degree F. Repeat to cook the remaining slices.
Serve immediately, with the yogurt topping, grapefruit sections, and fresh berries if using.
This heart-healthy recipe was provided by “Skinny Chef” Jennifer Iserloh. Jennifer is a NYC-based personal chef, who prepares tasty superfood meals for clients like Annie Leibovitz and the Seinfeld’s. She also worked with Joy Bauer on her latest book, “Food Cures.”