Waffled Blueberry French Toast with a Carrot-Ginger Smoothie
May 31, 2022
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
4 slices whole wheat bread
2 tablespoons toasted almonds
To make the smoothies, in a blender, combine the yogurt, 1 1/2 cups ice, carrots, 2 tablespoons maple syrup, and ginger. Blend until smooth. Refrigerate until ready to serve, then divide among four glasses.
In a small microwave-safe bowl, combine the blueberries and the remaining 3 tablespoons of maple syrup. Cover with plastic wrap and microwave for 2 minutes, or until the blueberries explode. Set aside.
Spray a waffle iron lightly with nonstick cooking spray and preheat it. In a baking dish, whisk together the milk, egg, cinnamon, and 1/8 teaspoon salt. Soak a slice of bread for a few seconds on each side. Close the waffle iron and cook for 3 to 4 minutes, or until golden brown. Remove the bread from the oven and keep it warm on a foil-lined dish.
Distribute the waffles and blueberry sauce among four dishes and top with almonds. Serve with the smoothies.