Almond French Toast with Warm Blueberry Syrup

Ingredients:

Blueberry Syrup:

• 2 cups frozen unsweetened blueberries
• 2 tsp. fresh lime juice
• 2 tsp. granular sugar substitute, or to taste

French Toast:

• 2 large eggs
• 1/2 cup skim or 1 % milk
• 1 tbsp. granular sugar substitute
• 1/2 tsp. pure almond extract
• 1/4 tsp. salt
• pinch ground nutmeg
• 4 slices whole-grain bread
• 4 tsp. light olive oil

Makes 4 Servings

1. For the syrup: In a nonaluminum saucepan, bring the blueberries to a simmer over medium heat and cook until the berries burst and the sauce thickens, about 12 minutes. Remove the pan from the heat and stir in the lime juice. Stir in the sugar substitute; taste for sweetness and add more sugar substitute, if desired. Keep warm.
2. While the berries are cooking, making the French toast: In a shallow bowl, whisk together the eggs, milk, sugar substitute, almond extract, salt, and nutmeg. Add 2 slices of the bread and  soak for 30 seconds per side. Repeat with the remaining slices.
3. In a skillet, heat 2 teaspoons of the oil over medium heat, swirling to coat the bottom of the pan. Add 2 bread slices and cook until golden brown, about 1 1/2 minutes per side. Transfer to a plate and keep warm. Repeat with the remaining 2 teaspoons oil and bread.
4. Serve the French toast with 1/ 4 cup warm blueberry syrup per serving.

WW POINTS VALUE:  4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. I made this delicious treat for Easter and we loved it. This French toast can be enjoyed any day of the week. You can make the syrup in advance and it can stay in the fridge for up to a week. You can also use strawberries, raspberries and blackberries in place of the blueberries and the dish will still be delicious. You can also use vanilla extract in case you don't have any almond extract as well. You will never find this breakfast dish at any restaurant and the best part is you can make this in 20 minutes or less.