We've come up with an easy way to coat and cook your French toast while controlling calories significantly.
4 oz frozen dark sweet cherries, thawed and quartered
4 dried apricot halves, diced
1 tsp orange zest
1/2 tsp pure vanilla extract
1 to 2 packets stevia
1/2 cups plain Greek-style yogurt
1 tbsp safflower oil
3 large eggs
2 egg whites
1 tsp orange zest
4 1-oz slices reduced-calorie whole-grain bread
Prepare topping: In a small saucepan, combine 1/4 cup water, cherries and apricots and bring to boil on medium-high heat. Boil for 20 to 30 seconds to reduce mixture slightly. Remove from heat, stir in orange zest, vanilla and stevia: cover and set aside.
Prepare toast: Heat oil in a large nonstick skillet over medium heat. In a shallow pan such as a pie pan, whisk eggs, egg whites and orange zest. Working quickly, dip each slice of bread into egg mixture and place on a plate until all slices have been coated. Slide bread slices (instead of lifting off the plate) into skillet and cook for 3 minutes per side or until golden.
To serve, divide cherry mixture evenly among bread slices, then top with yogurt.
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