Coconut French Toast with Grilled Pineapple
- Number of Servings: 10
Ingredients
1/2 cup light coconut milk1/4 cup stevia1/4 cup Soy Milk, Light, Vanilla8 large egg Whites20 slices Sara Lee Bread (or 10regular)Cooking spray1cup sliced peeled pineapple (optional)1/4 cup flaked sweetened coconut (optional)
1. Combine coconut milk, sugar, fat-free milk, and eggs in a shallow dish, stirring with a whisk. Working in batches, dip bread in the milk mixture, and let stand for 1 minute on each side.
2. Heat a large nonstick skillet over medium-high heat, and coat pan with cooking spray. Add 5 coated bread slices to pan, and cook for 2 minutes on each side or until browned. Place on warm pan in oven to keep warm. Repeat procedure in batches with cooking spray, remaining slices, and milk mixture.
3. Heat a grill pan over medium-high heat. Add pineapple, and grill for 2 minutes on each side or until well marked. Chop pineapple. Place 3 slices of French toast on each of 5 plates, and divide the pineapple among servings. Top with coconut.
Serving Size: 1/4c pineapple, 2slices
2. Heat a large nonstick skillet over medium-high heat, and coat pan with cooking spray. Add 5 coated bread slices to pan, and cook for 2 minutes on each side or until browned. Place on warm pan in oven to keep warm. Repeat procedure in batches with cooking spray, remaining slices, and milk mixture.
3. Heat a grill pan over medium-high heat. Add pineapple, and grill for 2 minutes on each side or until well marked. Chop pineapple. Place 3 slices of French toast on each of 5 plates, and divide the pineapple among servings. Top with coconut.
Serving Size: 1/4c pineapple, 2slices
Nutritional Info Amount Per Serving
- Calories: 129.1
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 252.0 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 4.4 g
- Protein: 9.5 g
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