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French Toast with Blueberries and Creamy Apricot Sauce

French Toast with Blueberries and Creamy Apricot Sauce
  • 4 ServingsServings


  • 2 Tbsp canola oil, divided 30 mL
  • 1 1/4 cups egg substitute 300 mL
  • 1/4 cup fat-free milk 60 mL
  • 1 tsp orange zest 5 mL
  • 1 tsp vanilla extract 5 mL
  • 1/2 of 16-oz loaf whole wheat Italian bread, cut diagonally into 8 slices, divided 1/2
  • 1 container (6 oz/170 mL) fat-free or low-fat vanilla yogurt 1
  • 3 Tbsp apricot fruit spread 45 mL
  • 1 tsp orange zest 5 mL
  • 1 cup fresh (or thawed frozen) blueberries 250 mL



1 Place a large nonstick skillet over medium heat until hot. Coat skillet with canola oil cooking
2 spray, add 1 Tbsp (15 mL) canola oil, and tilt skillet to lightly coat bottom.
3 Pour egg substitute, milk, zest, and vanilla into a 13 x 9-inch baking pan.
4 Add four bread slices and turn several times to coat evenly
5 Place these bread slices in the skillet; cook 3 minutes on each side or until golden. Set aside on a separate plate and cover to keep warm.
6 Repeat with remaining bread slices and canola oil.
7 Combine yogurt, fruit spread, and zest in a blender. Secure with lid and puree until well blended.
8 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.

Source: The American Diabetes Association and CanolaInfo

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