Foodie Friday: Breakfast Style

French Toast with Cherry Topping: 

INGREDIENTS:

TOPPING

• 4 oz frozen dark sweet cherries, thawed and quartered
• 4 dried apricot halves, diced
• 1 tsp orange zest
• 1/2 tsp pure vanilla extract
• 1 to 2 packets stevia
• 1/2 cup nonfat plain Greek-style yogurt

TOAST

• 1 tbsp safflower oil
• 3 large eggs
• 2 egg whites
• 1 tsp orange zest
• 4 1-oz slices reduced-calorie whole-grain bread

INSTRUCTIONS:

1. Prepare topping: In a small saucepan, combine 1/4 cup water, cherries and apricots and bring to boil on medium-high heat. Boil for 20 to 30 seconds to reduce mixture slightly. Remove from heat, stir in orange zest, vanilla and stevia: cover and set aside.
2. Prepare toast: Heat oil in a large nonstick skillet over medium heat. In a shallow pan such as a pie pan, whisk eggs, egg whites and orange zest. Working quickly, dip each slice of bread into egg mixture and place on a plate until all slices have been coated. Slide bread slices (instead of lifting off the plate) into skillet and cook for 3 minutes per side or until golden.
3. To serve, divide cherry mixture evenly among bread slices, then top with yogurt.

Citrus Salad

INGREDIENTS:

• 1 Cara Cara orange
• 1 Rio Star grapefruit, or pink or red grapefruit
• 1 blood orange
• 2 satsuma mandarin oranges
• 1 cocktail citrus
• 1 ugli fruit (Jamaican tangelo)
• 4 kumquats, peels washed well, halved lengthwise and thinly sliced, removing any seeds
• 2 tbsp (30 ml) finely chopped fresh mint leaves

INSTRUCTIONS:

1. Using a knife, or by hand, remove peels from Cara Cara orange, grapefruit, blood orange and satsuma oranges. Pull apart sections, cut into bite-sized pieces and add to a bowl.
2. Using a knife, cut away peel of cocktail citrus and ugli fruit. Then, using a paring knife, cut in between membranes to remove fruit segments. Add segments to bowl. Add kumquats and mint.
3. Toss to combine and refrigerate for about 15 minutes before serving.

Found at : www.cleaneatinmag.com