This Independence Day, the celebrations begin with a festive breakfast.
Ingredients
- Whole grain bread - 18 slices
- Liquid pasteurized eggs - 1 1/2 pint
- Fat free milk - 1 cup
- Water - 8 oz.
- Granulated Sugar - 3 oz.
- Cornstarch - 3 tsp.
- Lemon zest - 1/2 tsp.
- Fresh strawberries - 6 oz.
- Fresh blueberries - 6 oz.
- Plain non-fat yogurt - 1 1/2 cup
- Honey - 2 Tb.
- Vanilla extract - 1/2 tsp.
- Vegetable oil
Pre-preparation
- In a bowl, add liquid pasteurized eggs, fat free milk, granulated sugar and vanilla extract.
- Whisk to combine.
- Preheat non-stick sauté pan or flat top over medium-high heat.
- Coat sauté pan with vegetable oil.
Preparation
- Coat bread in egg mixture on both sides.
- Place bread slices onto heated sauté pan.
- Cook until golden on both sides.
- Remove French Toast from pan and cut in half on a diagonal.
- In a sauce pan, add water, granulated sugar, cornstarch and lemon zest.
- Whisk to combine.
- Add fresh strawberries and blueberries.
- Cover the pan over medium-high heat until fresh fruit sauce is thickened.
- In a bowl, add plain non-fat yogurt, honey and vanilla extract.
- Stir to combine yogurt mixture.
Plate
- On a plate, add 3 pieces of French Toast.
- Top with fresh fruit sauce.
- Top with yogurt mixture or serve it on the side.
- Eat and enjoy the Fourth of July!
Want more recipes? Visit our Eat Healthy section.
Recipe by Chef Michael Wahl.