Source: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo | Catégorie: Déjeuner, Diabétique, Santé du cœur

French Toast with Blueberries and Creamy Apricot Sauce

The secret ingredient in this citrus-y French toast is the orange zest. Also, the blueberries contrast beautifully with the peach hues of the toast and sauce.

French Toast with Blueberries and Creamy Apricot Sauce


  • French Toast
  • 2 Tbsp canola oil, divided 30 mL
  • 1 1/4 cups egg substitute 300 mL
  • 1/4 cup fat-free milk 60 mL
  • 1 tsp orange zest 5 mL
  • 1 tsp vanilla extract 5 mL
  • 1/2 of (16 oz/ 500 g) loaf whole wheat Italian bread, cut diagonally into 8 slices, divided
  • Sauce
  • 1 container (6 oz / 170 mL) fat-free or low-fat vanilla yogurt
  • 3 Tbsp apricot fruit spread 45 mL
  • 1 tsp orange zest 5 mL
  • 1 cup fresh (or thawed frozen) blueberries 250 mL


  • 1. Place large nonstick skillet over medium heat until hot. Coat skillet with canola oil cooking spray, add 1 Tbsp (15 mL) canola oil, and tilt skillet to lightly coat bottom.
  • 2. Pour egg substitute, milk, zest and vanilla into a 9 x 13 inch (22 x 33 cm) baking pan. Add four bread slices and turn several times to coat evenly. Place these bread slices in skillet; cook 3 minutes on each side or until golden. Set aside on separate plate and cover to keep warm. Repeat with remaining bread slices and canola oil.
  • 3. Combine yogurt, fruit spread and zest in blender. Secure with lid and puree until well blended.
  • 4. To serve, place two slices of French toast on each of four dinner plates, spoon equal amounts of yogurt mixture on each slice, and top with blueberries.
  • Tip: Working in two batches keeps the bread from getting crowded in skillet, so it can brown properly and create a slight crust.


4 servings


2 slices


Per Serving

Lipides9 g
Gras saturés1 g
Cholestérol0 mg
Glucides46 g
Fibres3 g
Protéines15 g
Sodium505 mg