Ingredients Jump to Instructions ↓

  1. 4 cups mixed field berries

  2. 3 tablespoons Splenda sugar substitute

  3. 1 teaspoon grated lemon zest

  4. 1 tablespoon arrowroot or 1 tablespoon cornstarch

  5. 2 cups skim milk

  6. 1 1/4 cups liquid egg substitute

  7. 1 tablespoon Splenda sugar substitute

  8. 2 teaspoons vanilla

  9. 1 teaspoon cinnamon

  10. 2 tablespoons canola oil or 2 tablespoons cooking spray

  11. 12 slices whole grain bread or 12 slices rye bread

Instructions Jump to Ingredients ↑

  1. For the berry filling combine the berries, Splenda, and lemon zest; cook in a saucepan over a medium heat until the berries have released some juice.

  2. Blend arrowroot with 1 tbsp juice from the berries; stir into the berry mixture. Increase the heat to a higher temperature and cook, stir until thickened, about 5 minutes. Remove from heat and set aside.

  3. For the french toast, combine the milk, egg, Splenda, vanilla and cinnamon in a large bowl.

  4. Add 1 tsp of oil to a frying pan over a medium high heat.

  5. Soak bread, 1 slice at a time, into egg mixture, let soak for about 10 seconds on both sides, then lift out and fry soaked bread slices, for 3 minutes; turn 1 piece over and evenly spread golden brown side with 2 heaping tbsp of berry filling. Flip second slice, cooked side down, onto filling to create a sandwich; press together with back of spatula. Continue frying for 3 minutes; turn sandwich over and fry for 3 minutes longer or until golden brown on both sides. Repeat with remaining bread slices, brushing griddle with more oil as needed.


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