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Waffled Blueberry French Toast with A Carrot-Ginger Smoothie

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cup lowfat plain yogurt
  • 2 medium carrots, roughly chopped
  • 5 tbsp pure maple syrup
  • 1 tbsp chopped ginger
  • 1 cup blueberries
  • Nonstick cooking spray
  • 1 cup 2-percent milk
  • 1 large egg
  • Large pinch ground cinnamon
  • Kosher salt
  • 4 slices whole wheat bread
  • 2 tbsp toasted almonds

Instructions
 

  • Make the smoothies: Combine the yogurt, 1 1/2 cups ice, carrots, 2 tablespoons of the maple syrup and the ginger in a blender and blend until smooth. Divide among four glasses and refrigerate until ready to serve.
  • Make the sauce: Combine the blueberries and the remaining 3 tablespoons of maple syrup in a small microwave-safe bowl. Cover with plastic wrap and microwave until the blueberries pop, about 2 minutes. Set aside.
  • Preheat a waffle iron and lightly coat with the nonstick cooking spray. Whisk together the milk, egg, cinnamon and 1/8 teaspoon salt in a baking dish. Soak a piece of bread, on each side, for a few seconds. Place on the waffle iron, close and cook until golden brown, 3 to 4 minutes. Remove and keep warm on a plate covered in foil, repeat with the remaining bread.
  • Divide the waffles and blueberry sauce evenly among four plates, sprinkle with almonds. Serve with the smoothies.

Notes

Nutrisional Analysis

Total Fat: 6 g
Satureted Fat: 2.5 g
Cholesterol: 60 mg
Sodium: 330 mg
Carbohydrates: 49 g
Dietary Fiber: 4 g
Protein: 13 g
Sugar: 30 g
Keyword Breakfast, Diabetes-Friendly, French Toast Recipes, Waffled Blueberry French Toast with A Carrot-Ginger Smoothie