This lightened version of French toast is made with English muffins instead of French bread, nonfat buttermilk instead of whole milk, and features Greek-yogurt and fresh fruit.
Southern Living MAY 2011
1. Whisk together first 4 ingredients in a bowl. Place English muffins in a 13- x 9-inch baking dish, overlapping edges. Pour egg mixture over muffins. Cover and chill 8 to 12 hours.
2. Remove muffins from remaining liquid, discarding liquid.
3. Cook muffins, in batches, in a large skillet coated with cooking spray over medium-high heat 2 to 3 minutes on each side or until muffins are golden. Stir together yogurt and syrup until blended; serve with muffin French toast and toppings.
Note: Nutritional analysis includes 2 tbsp. yogurt mixture (not including fruit topping).
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