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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.

Ingredients

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).

Notes:
Use frozen raspberries that have been thawed.

PC: Jackie Newgent

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