1 french toast
1/3 cup low-fat milk
1 egg, lightly beaten
1/2 tsp grated orange rind
1/4 tsp salt
1/4 tsp vanilla extract
2 slice white or whole wheat bread
1/2 tsp margarine or butter
1 ground nutmeg
1 honey yogurt sauce
1/4 cup low-fat plain yogurt
1 tsp liquid honey
Directions
In shallow pie plate, combine milk, egg, orange rind, salt and vanilla
extract. Dip each bread slice into egg mixture, coating each side
well.
In large nonstick skillet, melt margarine over medium heat. Cook
bread for 2 minutes each side or until golden brown. Serve sprinkled
with nutmeg.
OVEN PREPARATION Melt margarine on nonstick baking pan in 400 F oven.
Place dipped bread slices on pan. Bake for about 10 min per side.
This makes a crisper French toast.
Prep about 10 min, cook 5 min skillet or 20 min oven.
SAUCE In small bowl, combine yogurt and honey. Makes
1/4 cup. Prep: 5 min
2 Starchy choices, 1 fruit & veg, 1/2 milk (2%), 1 1/2 protein, 1 fat
44 g carbohydrate, 17 g protein, 11 g fat, 1 g fibre, 348 cal.
VARIATION Cinnamon French Toast without sauce Replace orange rind
with 1/2 ts ground cinnamon 2 starch, 1/2 milk (2%), 1 protein, 1 fat
33 g carb, 14 g protein,
10 g fat, 1 g fibre, 288 cal.
KITCHEN TIP Make extra French toast. Allow to cool completely before
wrapping each slice separately for freezer.
Source: Choice Menus by Marjorie Hollands and Margaret Howard 1993
Canadian Diabetes Assoc Shared but not tested by Elizabeth Rodier Aug
93
Servings: 1 servings
Orange French Toast With Honey Yogurt Sauce Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French; Fruit
The History of Recipes
Food historians have traced the existence of recipes back into antiquity, certainly as far back as ancient Egypt, and potentially, even further back. In practice though, in the main part, these early cook books were just basic hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the roman empire 25BC a man called Apicius assembled some documents describing recipes cooked by wealthy Romans. He describes how the meals of wealthy Romans were split into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Romans used many different herbs and spices, including a few you will know for example bay, rue and dill. In the fifteenth century, the Crusaders brought back many foods and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. The introduction of these new tastes created a surge in publications on food, the majority of which are now in private libraries. The introduction of television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through thousands of recipes like those on our web site. |
We hope you enjoy this Orange French Toast With Honey Yogurt Sauce recipe.
