1 tbsp reduced fat milk
½ tsp vanilla essence
1 tsp olive or canola oil margarine
2 thick slices grainy low GI bread, halved
Low fat plain yoghurt, to serve (optional)
Strawberry and banana topping
125g (4 ½ oz) strawberries, hulled and halved
1 banana, sliced
2 tsp pure maple syrup
- To make the Strawberry and Banana Topping, combine all the ingredients in a small bowl.
- To make the French Toast, use a fork to whisk together the egg, milk and vanilla in a shallow bowl.
- Heat a large non-stick frying pan over medium heat. Rub the margarine over the base of the pan. Dip the bread slices in the egg mixture, allowing the bread to soak it up. Remove the bread, allowing any excess egg mixture to drain off. When the margarine is sizzling, add the dipped bread to the pan and cook for 2 minutes each side or until well browned.
- Serve immediately accompanied by fruit topping and a dollop of yoghurt, if desired.
(Source: The Low GI Family Cookbook – Brand Miller, Foster-Powell, Manning & Sandall; Hachette Australia 2008)