Serves 6
Blue – 4 points
Purple – 4 points
Green – 8 points
Ingredients
Compote Ingredients
- 3 cups assorted berries of your choice (if using strawberries or large raspberries or blackberries, cut into smaller pieces)
- 3 Tbsp zero calorie sweetener of choice (or 3 packets)
- 2 Tbsp cornstarch
- 2 Tbsp water
- 2 tsp lemon zest, optional
- 2 tsp fresh lemon juice, optional
French Toast
- 12 slices 1 point bread 647 Bread, Sara Lee 45 Calorie, cubed
- 2 cups 1% milk
- 8 eggs
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/2 cup zero calorie sugar substitute that measures like sugar Lakanto Monkfruit, Swerve
- 2 Tbsp light butter
Instructions
Compote
- Place water, sweetener and cornstarch in a medium saucepan. Stir with whisk until combined. Add berries and mash them a bit with a potato masher to release juice and make them a chunky "jam like" consistency.
- Cook over medium heat, stirring constantly until mixture comes to a boil. Turn heat down and let cook about 5 minutes or until thick. Add lemon zest and juice. Stir. Set aside to cool.
French Toast
- Spray a 9×13 baking dish with non stick spray. Sprinkle bread evenly over the bottom of the dish.
- In a large bowl, beat eggs. Add milk, sugar substitute, vanilla, and spices. Whisk until all ingredients are combined.
- Pour egg mixture over the bread. Dot with butter.
- Cover and refrigerate 1/2 hour.
- After a 1/2 hour, take cooled compote and pour evenly on top - you may not need the entire amount - start at one end and judge as you pour. Once you have all the compote on, take a spoon and swirl/fold it gently into the bread mixture. You don't want it sitting on top, but don't want it at the bottom either. Let chill another 1/2 hour or at this point you can cover and refrigerate overnight.
- When ready to bake, preheat oven to 375. Bake for 35-40 minutes.