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Waffled Blueberry French Toast with a Carrot-Ginger Smoothie Recipe

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This recipe for Waffled Blueberry French Toast with a Carrot-Ginger Smoothie, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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