
French Toast with Raspberry Syrup
Preparation
3 servings
- To make the raspberry syrup, in a small saucepan add the raspberries, water and 1 tablespoon of sugar. Turn the heat to medium-high and allow the mixture to come to a boil. Cook stirring constantly for 5 minutes then remove from heat.
- Pour the raspberry mixture through a fine mesh strainer to remove the raspberry seeds. Return the strained raspberry mixture to the saucepan.
- Mix the cornstarch with 1 teaspoon of water and add it to the saucepan. Add in the maple syrup and whisk to combine. Heat over medium-high heat for 1 minute and then set aside to cool.
- To make the french toast place the egg, almond milk, vanilla extract, sugar and cinnamon in a medium bowl and whisk to combine.
- Spray a medium skillet with cooking spray and heat over medium heat. Dip the bread into the egg mixture turning to coat both sides and place in the skillet. Cook for 2-3 minutes per side, or until golden brown.
- Drizzle the French toast with 2 tablespoons of raspberry syrup and garnish with fresh raspberries and powdered sugar.
Recipe by Brittany Sparks, RDN, CSR owner of Nutrition by Brittany, LLC. www.nutritionbybrittany.com
Nutritional values
Serving size: 2 Slices French Toast + 2 Tbsp Raspberry Syrup and 3 Raspberries | |
CALORIES | 230 kcal |
FAT | 3.6 g |
CARBOHYDRATES | 46 g |
FIBER | 7.7 g |
PROTEIN | 2.7 g |
SODIUM | 97 mg |
POTASSIUM | 139 mg |
PHOSPHORUS | 48 mg |