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Cocoa-Dusted French Toast With Raspberry Smash and Whipped Cream

by Livestrong_Recipes  |  Feb 7, 2017

Cocoa-Dusted French Toast With Raspberry Smash and Whipped Cream
  1. PREP
  2. 25 m
  • COOK
  • 08 m
  • TOTAL
  • 33 m

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.

INGREDIENTS

SERVES 2

  • 1 1/2 cups Raspberries, frozen, red, sweetened
  • 1 tbsp Honey
  • 1 Free-Range Eggs, Large Brown
  • 1 tsp Pure Vanilla Extract
  • 1/8 tsp Pure Almond Extract
  • 1/3 cup Milk, Organic, Fat-Free
  • 1/4 tsp Cinnamon, Ground
  • 1/8 tsp Sea Salt
  • 4 slices Whole Grain Bread
  • 4 sec Cooking Spray, Extra Virgin Olive Oil
  • 1 tsp unsweetened cocoa powder
  • 1/4 cup Organic Whipping Cream

DIRECTIONS

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).
5 Notes:
6 Use frozen raspberries that have been thawed.
7 PC: Jackie Newgent