Rating: 5 stars
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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.

Recipe by Southern Living May 2011

Gallery

Credit: Becky Luigart-Stayner; Styling: Amy Burke

Recipe Summary test

hands-on:
20 mins
total:
8 hrs 20 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Remove muffins from remaining liquid, discarding liquid.

  • 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).

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

235 calories; fat 4.4g; saturated fat 1.2g; protein 13.6g; carbohydrates 35g; fiber 0.1g; sodium 298mg; calcium 201mg.
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