PEAR FRENCH TOAST WITH BLUEBERRIES – makes 2 servings

This healthier take on a classic replaces acidic jelly and calorie-laden syrup with fiber rich fruit and nuts for a lighter breakfast. 

2 ripe pears, peeled and sliced
2 tsp. honey
1/4 tsp. ground cinnamon
1/4 cup salted cashews, chopped fine (optional)
2 egg whites (from large eggs)
1/4 tsp. cinnamon
1/8 tsp. salt
1/3 cup milk
4 slices whole wheat bread (see note)
butter, canola oil spray, or spread
handful fresh blueberries

Puree the pears in a blender or food processor. In a saucepan, heat the pear puree, honey, and 1/4 tsp. cinnamon until the mixture bubbles. Set aside and keep warm.

In a bowl, whisk egg whites, salt, and 1/4 tsp. of cinnamon with the milk. Melt butter in a skillet or spray with oil, being careful not to burn. Dip the bread slices in the milk mixture, then fry over low to medium heat. Remove to serving plates and pour pear puree over the toast. Sprinkle with chopped nuts and/or fresh blueberries if desired.

NOTE: The make-or-break ingredient in this is the bread. One sure-fire way to ensure it is preservative free is to make it yourself with a bread machine. If you haven’t the time for baking, then shop around for artisan bread. Typically it doesn’t contain problematic substances, and is often found at farmers markets, natural food grocery stores, and small cafés. Both your body and your taste buds will thank you! With a bit of experimentation you may find that, by taking Prelief with breakfast, you can also treat yourself to very ripe mango, blackberries, or even white peaches in this recipe.

– Bev Laumann

 

By | 2015-09-27T02:47:41+00:00 May 15th, 2013|Breakfast, Flavor Fun, Meal Ideas, Recipes|Comments Off on PEAR FRENCH TOAST WITH BLUEBERRIES – makes 2 servings

About the Author:

Bev Laumann authored the first formal cookbook for interstitial cystitis: A Taste of the Good Life – A Cookbook for an IC Diet which has helped thousands of patients navigate the complex dietary demands of IC. A former IC support group leader (Orange County, CA), Bev was one of the first to create a formal IC foods list and developed the three column format of “Safe” “Try It” and “Caution” food lists which, over the years, have been expanded greatly. Also the author of the “Fresh Tastes by Bev” feature column, she is one of the most knowledgeable and respected patient advocates in the USA.