Recipe Details

Skillet French Toast with Blueberries and Creamy Apricot Sauce

Number of Servings: 4

Serving Size: 2 slices

Try this delicious breakfast favorite. The secret ingredient in this citrusy French toast is the orange zest. Also, the blueberries contrast beautifully with the peach hues of the toast and sauce.

Name: Amount:
Canola oil cooking spray
canola oil, divided 2 Tbsp
egg substitute 1.25 cups
fat-free milk 0.25 cup
orange zest 1 tsp
vanilla extract 1 tsp
of 16oz loaf whole-grain Italian bread, cut diagonally into 8 slices, divided 0.50
container (6 oz) fat-free or low-fat vanilla yogurt 1
apricot fruit spread 3 Tbsp
orange zest 1 tsp
fresh (or thawed frozen) blueberries 1 cup

Place a large nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add 1 tablespoon canola oil, and tilt skillet to lightly coat bottom.


Pour egg substitute, milk, zest, and vanilla into a 13x9 in 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 separate plate and cover to keep warm. Repeat with remaining bread slices and canola oil.


Combine yogurt, fruit spread, and zest in a blender. Secure with lid and puree until well blended.


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.

Nutritional Information (per serving)
Calories 330
Calories from Fat 80
Total Fat 9g
Saturated Fat 1g
Cholesterol 0mg
Sodium 505mg
Potassium n/a
Carbohydrates 46g
Dietary Fiber 3g
Sugars 15g
Protein 15g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange : 2 Starch 1 Fruit 1 Lean Meat 1 Fat