Coconut French Toast with Raspberry Syrup

coconut-toast-rapsberry Recipe
Jim Bathie

Yield:

2 servings (2 pieces French toast and 4 tablespoons syrup)

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 410
Fat 12 g
Satfat 5 g
Monofat 2.5 g
Polyfat 1.5 g
Protein 16 g
Carbohydrate 58 g
Fiber 6 g
Cholesterol 215 mg
Sodium 470 mg
1.2 g

Ingredients

2 large eggs
1/2 cup 1% low-fat milk
1 teaspoon vanilla extract
4 thick slices sourdough bread
2 tablespoons shredded coconut
cooking spray
1 cup raspberries
2 tablespoons maple syrup

Preparation

1. Combine eggs, milk, and vanilla in a large bowl.

2. Lightly dip bread slices in egg mixture; pat shredded coconut onto both sides of bread.

3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add bread slices, and cook 4 minutes on each side until golden.

4. Combine raspberries and maple syrup in a small microwave-safe bowl. Microwave on HIGH 30 seconds. Serve over French toast.

Note:

The CarbLovers Diet,

Health

July 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note