The mango topping is beyond-words amazing. Make extra, and put it on EVERYTHING. (You’ll thank me later!)
Entire recipe: 320 calories, 8.5g total fat (4.5g sat fat), 377mg sodium, 46.5g carbs, 7.5g fiber, 15.5g sugars, 15.5g protein
You’ll Need: wide bowl, whisk, large skillet, nonstick spray, small blender or food processor, small microwave-safe bowl
Prep: 10 minutes • Cook: 5 minutes
FRENCH TOAST
⅓ cup egg whites (about 3 large eggs’ worth)
1 packet natural no-calorie sweetener
¼ teaspoon cinnamon
¼ teaspoon coconut extract
⅛ teaspoon vanilla extract
1½ teaspoons whipped butter
2 slices whole-grain bread with 60 to 80 calories per slice
TOPPING
½ cup chopped mango
1 teaspoon arrowroot powder
1 packet natural no-calorie sweetener
¼ teaspoon coconut extract
1 tablespoon unsweetened shredded coconut
1. In a wide bowl, combine all French toast ingredients except butter and bread. Whisk thoroughly.
2. Bring a large skillet sprayed with nonstick spray to medium-high heat. Add butter, and let it coat the bottom. Coat bread with egg mixture. Cook until golden brown, 1 to 2 minutes per side.
3. Place all topping ingredients except shredded coconut in a small blender or food processor. Add 1 tablespoon water, and puree until smooth.
4. Transfer topping mixture to a small microwave-safe bowl. Cover and microwave for 45 seconds.
5. Spoon mango topping over French toast (or serve on the side), and sprinkle French toast with shredded coconut.
MAKES 1 SERVING