Waffled Blueberry French Toast with a Carrot-Ginger Smoothie
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 300 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 60 milligrams
- Sodium
- 330 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 4 grams
- Protein
- 13 grams
- Sugar
- 30 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
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
Directions
- 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.