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| INGREDIENTS |
| Tropical Fruit: |
| 1½ cups |
chopped fresh pineapple |
| 1 cup |
chopped peeled mango |
| 1 cup |
chopped peeled papaya |
| 1 cup |
chopped peeled kiwifruit |
| 3 tbsp. |
sugar |
| 3 tbsp. |
fresh lime juice |
| French Toast: |
| 16 |
slices (1-inch thick) diagonally cut French bread baguette (about 10 oz.) |
| |
nonfat cooking spray |
| 1¼ cups |
light coconut milk |
| 1¼ cups |
egg substitute |
| ½ cup |
sugar |
| 1 tbsp. |
vanilla extract |
| ½ cup |
flaked sweetened coconut |
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| RECIPE |
- To prepare compote, combine first 6 ingredients in large bowl. Cover and chill for 8 hours or overnight.
- To prepare the French toast, arrange bread in a single layer in a 13 x 9” baking dish coated with cooking spray.
- Combine light coconut milk, egg substitute, ½ cup sugar, and vanilla. Stir with a whisk and pour evenly over bread.
- Turn the bread over to coat.
- Cover and refrigerate for 8 hours or overnight.
- Preheat oven to
350ºF.
- Remove bread mixture from refrigerator and uncover.
- Turn bread slices over and sprinkle evenly with flaked coconut.
- Let stand at room temperature for 15 minutes.
- Bake, uncovered, at 350ºF for 30 minutes or until coconut is golden.
- Serve warm topped with fruit compote.
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| SERVING SUGGESTION |
SERVING SIZE:
2 slices French toast w/½ c. fruit
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
349 |
|
| Total Fat |
9 g |
|
| Sodium |
309 mg |
|
| Total Carbohydrates |
60 g |
|
| Fiber |
4 g |
|
| Protein |
9 g |
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