Berry French Toast Bake

8 servings | Calories: 298 | Total Fat: 6 g | Saturated Fat: 3 g | Trans Fat: 0 g | Sodium: 363 mg | Carbohydrates: 50 g | Dietary Fiber: 7 g | Protein: 13 g

Ingredients

• 1 ½ cups egg substitute
• 1 ¾ cups nonfat milk
• 1 tsp sugar
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 loaf whole wheat crusty bread, cubed

Toppings

• 12 oz unsweetened, frozen berries
• 2 Tbsp cold butter
• 1/3 cup brown sugar, packed

Directions

Coat 13×9” baking dish with cooking spray.  Whisk together first 6 ingredients. Place bread cubes in a 13×9-in. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight.

Remove berries from freezer and set aside.  Preheat oven to 350°.  Remove French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes.

In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes.

Adapted from: TasteofHome.com https://www.tasteofhome.com/recipes/mixed-berry-french-toast-bake/

Greek Yogurt Parfait

1 serving | Calories: 224 | Total Fat: 3 g | Saturated Fat: 0 g | Sodium: 126 mg | Carbohydrates: 35 g | Dietary Fiber: 4 g | Protein: 16 g

Ingredients

• 6 oz plain, nonfat yogurt (or low sugar vanilla)
• 2 Tbsp granola (low sugar)
• ¼ cup pomegranate arils
• 2 Tbsp blueberries
• Drizzle honey

Directions

Place yogurt in 10 oz glass dish.  Top with granola, pomegranate and blueberries.  Drizzle with honey.