Waffled Blueberry French Toast with a Carrot-Ginger Smoothie

Using a waffle iron to make French toast is not only easier (no pan), but you also significantly lower the saturated fat (no butter). Both[ sides of the French toast cook at once, so no flipping!]

Total Time:
25 min
10 min
15 min

4 servings

  • 2 cups lowfat plain yogurt
  • 2 medium carrots, roughly chopped
  • 5 tablespoons pure maple syrup
  • 1 tablespoon chopped ginger
  • 1 cup blueberries
  • Nonstick cooking spray
  • 1 cup 2-percent milk
  • 1 large egg
  • Large pinch ground cinnamon
  • Kosher salt
  • 4 slices whole wheat bread
  • 2 tablespoons toasted almonds
  • Make the smoothies: Combine the yogurt, 1 1/2 cups ice, carrots, 2 tablespoons of the maple syrup and the ginger in a blender and blend until smooth. Divide among four glasses and refrigerate until ready to serve.

  • Make the sauce: Combine the blueberries and the remaining 3 tablespoons of maple syrup in a small microwave-safe bowl. Cover with plastic wrap and microwave until the blueberries pop, about 2 minutes. Set aside.

  • Preheat a waffle iron and lightly coat with the nonstick cooking spray. Whisk together the milk, egg, cinnamon and 1/8 teaspoon salt in a baking dish. Soak a piece of bread, on each side, for a few seconds. Place on the waffle iron, close and cook until golden brown, 3 to 4 minutes. Remove and keep warm on a plate covered in foil, repeat with the remaining bread.

  • Divide the waffles and blueberry sauce evenly among four plates, sprinkle with almonds. Serve with the smoothies.

Per serving: Calories 300; Fat 6 g (Saturated 2.5 g 7.5 percent); Cholesterol 60 mg; Sodium 330 mg; Carbohydrate 49 g; Protein 13 g; Fiber 4 g; Sugar 30 g

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    This recipe is featured in:

    Healthy Weeknight Dinners