French Toast with Blueberries and Creamy Apricot Sauce

Recipe courtesy of CanolaInfo.org.

Recipe Ingredients:

French Toast:
2 tablespoons canola oil - divided use
1 1/4 cups egg substitute
1/4 cup fat-free milk
1 teaspoon orange zest
1 teaspoon vanilla extract
1/2 of a 16-ounce loaf whole wheat Italian bread, cut diagonally into 8 slices - divided use

Sauce:
1 (6-ounce) container fat-free or low-fat vanilla yogurt
3 tablespoons apricot fruit spread
1 teaspoon orange zest
1 cup fresh (or thawed frozen) blueberries

Cooking Directions:

1. French Toast: Place a large nonstick skillet over medium heat until hot. Coat skillet with canola oil cooking spray, add 1 tablespoon canola oil, and tilt skillet to lightly coat bottom.
2. Pour egg substitute, milk, zest, and vanilla extract into a 13x9x2-inch baking pan. Add four bread slices and turn several times to coat evenly. Place these bread slices in the skillet; cook 3 minutes on each side or until golden. Set aside on a separate plate and cover to keep warm. Repeat with remaining bread slices and canola oil.
3. For Sauce: Combine yogurt, fruit spread, and zest in a blender. Secure with lid and purée until well blended.
4. To Serve: Place two slices of French toast on each of four dinner plates, spoon equal amounts of yogurt mixture on each slice, and top with blueberries.

Makes 8 servings.

Tip: Working in two batches keeps the bread from getting crowded, so it can brown properly and create a slight crust.

Nutritional Information Per Serving (1/4 of recipe; 2 slices): Calories: 330; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 46g; Fiber: 3g; Protein: 15g; Sodium: 505mg.

Recipe and photograph courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo.