French toast

Organisation: Reader's Digest (Australia) Pty Limited

Preparation: 15 mins

Cooking time: 10 mins

Serves: 4

Recipe

This is a reduced-fat, high-protein version of French toast, made with evaporated milk, which has a creamy taste while being low in fat. The toast is served with mixed berries, which provide plenty of healthy anti-oxidants.

Superfood Alert!

RASPBERRIES not only taste best when eaten as fresh as possible, but fresh raspberries are also richest in health-promoting vital nutrients. Raspberries are high in pectin, the soluble fibre that helps control blood cholesterol levels, and they contain ellagic acid, a phytochemical that is thought to neutralise carcinogens

Ingredients

2 eggs
1/2 cup (125 ml) light evaporated milk
2 teaspoons caster sugar
1/2 teaspoon ground cinnamon
1 tablespoon olive oil spread
4 thick slices wholemeal sourdough
200 g fresh mixed berries
½ cup (125 g) low-fat vanilla yogurt

Method

Lightly whisk the eggs in a large bowl, then add the milk and whisk until combined. Put the sugar and cinnamon in a small bowl and stir to combine.
Heat the olive oil spread in a large non-stick frying pan over a medium heat.
Dip two slices of sourdough bread into the egg mixture, turning to coat well and allowing the excess to drip off. Place the bread in the hot pan and cook for 1–2 minutes on each side, or until golden brown. Transfer to a plate. Sprinkle with a little cinnamon sugar and cover to keep warm. Repeat with the remaining slices of bread.
Cut each piece of French toast in half and place on a plate. Top with some berries and a dollop of yogurt, and serve warm.