These bite-sized pieces of French toast are the perfect size for little fingers to pick up and dunk into the fruity yogurt sauce. This recipe is extremely versatile, so have fun in the kitchen experimenting with various flavors of bread, cereal and all-fruit spread.
½ cup non-fat plain Greek yogurt
2 tablespoons strawberry all-fruit spread
2 large eggs
3 large egg whites
2 tablespoons fat-free milk
1½ teaspoon vanilla extract
1 teaspoon cinnamon
1 cup crushed multigrain flakes cereal (about 2 cups uncrushed)
2 teaspoons butter
4 (2-ounce) slices whole-wheat cinnamon raisin bread
- Whisk together yogurt and fruit spread. Set aside.
- Whisk together eggs, eggs whites, milk, cinnamon and vanilla in a shallow dish. Transfer cereal to a separate shallow dish.
- Melt butter in a nonstick skillet or griddle over medium heat. Dip 1 bread slice in egg mixture, coating both sides. Let excess drip off. Dredge slice in crushed cereal coating both sides. Shake off any excess. Cook for 2 minutes on each side or until cereal is golden brown and egg is set. Repeat steps with remaining bread slices.
- Cut each slice into 8 bite-sized pieces. Serve with yogurt sauce.
Serving size: 6 to 8 bites plus 2 tablespoons sauce
Calories: 290; Total fat: 4.5g; Saturated fat: 2g; Trans fat: 0g; Cholesterol: 110mg; Sodium: 400mg; Total carbohydrate: 48g; Dietary fiber: 4g; Sugars: 16g; Protein: 16g