Waffled Blueberry French Toast with a Carrot-Ginger Smoothie

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Ingredients

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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

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Directions

1. 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.
2. 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.
3. 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.
4. Distribute the waffles and blueberry sauce among four dishes and top with almonds. Serve with the smoothies.

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