WAFFLED BLUEBERRY FRENCH TOAST WITH A CARROT-GINGER SMOOTHIE

Waffled Blueberry French Toast with a Carrot-Ginger Smoothie image

Using a waffle iron to make French toast is not only easier (no pan), but you also significantly lower the saturated fat (no butter). Both sides of the French toast cook at once, so no flipping!

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

2 cups lowfat plain yogurt
2 medium carrots, roughly chopped
5 tablespoons pure maple syrup
1 tablespoon 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 tablespoons toasted almonds

Steps:

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.

Nutrition Facts : Calories 300 calorie, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 60 milligrams, Sodium 330 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 13 grams, Sugar 30 grams