Banana and Blueberry Stuffed French Toast

After last night's very rich and decadent dessert a healthy breakfast was in order! This recipe is from the 80/20 Diet book by Teresa Cutter. I'm not normally one for mucking around in the morning to make breakfast (but then again, a couple of months ago I wasn't one for cooking anything more elaborate than cheese on toast!), but this is actually quick and easy. A couple of months ago this breakfast would have been something to cook only on special occasions given the price of bananas (post-Cyclone Larry), but fortunately they have come down in price and bananas occupy their rightful place in our fruit bowl once more.

Recipe adapted for 1 serve:

2 egg whites
30ml skim or low-fat milk
1 tsp natural vanilla extract
2 slices good quality wholegrain sourdough fruit bread (ok I didn't have this so I used Burgen soy-lin bread instead)
1 Tbs low-fat cottage or ricotta cheese
1 small banana
ground cinnamon
60g blueberries

Combine the egg whites, milk and vanilla in a bowl. Dip both sides of the bread in the egg mixture for a few seconds. Transfer the bread to a hot non-stick frying pan sprayed with a little vegetable oil. Cook over medium heat until golden and crisp on both sides.

Place one slice of the French toast on a plate and top with cottage (or ricotta) cheese, banana, cinnamon and blueberries. I actually combined everything before topping the toast. Sandwich with the other slice, and eat, and enjoy. If I'd had thought of it at the time I would've drizzled over some sugar-free maple syrup.