Servings: 4
Prep Time: 15 Min.
Cook Time: 12 Min.

+ 2 Tbsp. canola oil, divided (30 mL)
+ 1 1/4 c. egg substitute (300 mL)
+ 1/4 c. fat-free milk (60 mL)
+ 1 tsp. orange zest (5 mL)
+ 1 tsp. vanilla extract (5 mL)
+ 1/2 of 16-oz loaf whole wheat Italian bread, cut diagonally into 8 slices, divided in 1/2

Sauce:
+ 1 container (6 oz./170 mL) fat-free or low-fat vanilla yogurt
+ 3 Tbsp. apricot fruit spread
+ 1 tsp orange zest (5 mL)
+ 1 c. fresh (or thawed frozen) blueberries (250 mL)

1. Place a 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 13 x 9-in. baking pan. Add four bread slices and turn several times to coat evenly. Place these bread slices in the skillet; cook 3 min. on each side or until golden. Set aside on a separate plate and cover to keep warm. Repeat with remaining bread slices and canola oil.
3. Combine yogurt, fruit spread, and zest in a 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.

Yield: 4 servings. Serving size: 2 slices.

Flavorful tip: Working in two batches keeps the bread from getting crowded, so it can brown properly and create a slight crust.

Serving size is 2 slices.

Recipes courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo, copyright 2009. Photo by Taran Z.@2009 from "The Heart-Smart Diabetes Kitchen."

Calories: 330;   Total Fat: 9g;   Saturated Fat: 1g;   Cholesterol: 0mg;   Total Carbs: 46g;   Fiber: 3g;   Protein: 15g;   Sodium: 505mg;