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Cocoa-Dusted French Toast With Raspberry Smash and Whipped Cream

Cocoa-Dusted French Toast With Raspberry Smash and Whipped Cream
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Prep Time: 25 min Serves: 2
Cooking Time: 8 min Yield: 4 French toast halves
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Here’s a dreamy recipe that’ll satisfy anyone with a sweet tooth. The French toasts are made from thick slices of whole-grain bread. They’re topped with a sprinkle of cocoa powder, a spoonful of naturally sweetened smashed raspberries and a dollop of homemade whipped cream. But don’t be fooled by the decadent sound of these toasts; they’re full of vitamin C from the raspberries and fiber from the whole-grain bread.



1. In a small bowl, mash the thawed raspberries with 2 teaspoons of the honey (or coconut nectar) with a fork. Set aside.
2. In a medium bowl, whisk together the egg, extracts, and remaining 1 teaspoon honey until evenly combined. Add the milk, cinnamon, and salt and whisk to combine. Transfer egg mixture to an 8-inch square baking pan or similar-sized dish. One slice at a time, dunk bread into the egg mixture until mixture is fully soaked up by the bread. (Hint: Ideally use bread that’s about 3/4-inch thick.)
3. Spritz a large stick-resistant skillet (or griddle) with cooking spray and heat over medium. In batches (if necessary), cook the bread slices until toasted on both sides, about 3 ½- to 4-minutes per side. Cut French toast in half on the diagonal and arrange on a heat-proof platter. If desired, keep warm in a 200°F oven until ready to serve.)
4. Using a small mesh strainer, dust French toast with the cocoa powder, top with the smashed raspberry sauce, and dollop with whipped cream (ideally organic).

Use frozen raspberries that have been thawed.

PC: Jackie Newgent


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