French Toast with Blueberries and Creamy Apricot Sauce

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 cooking2 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 evenly5 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