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Waffled blueberry french toast with a carrot-ginger smoothie recipe

Waffled blueberry french toast with a carrot-ginger smoothie recipe

By Massimo Gatti
10’ Prep time
15’ Cook time
25’ Total time
300 Calories
4 Serving
Massimo Gatti 0 Followers

Step by Step

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Step 1

Make the smoothies: Combine the yogurt, 1 1/2 cups ice, carrots, 2 tablespoons of the maple syrup and the ginger in a blender and blend until smooth. Divide among four glasses and refrigerate until ready to serve.
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Step 2

Make the sauce: Combine the blueberries and the remaining 3 tablespoons of maple syrup in a small microwave-safe bowl. Cover with plastic wrap and microwave until the blueberries pop, about 2 minutes. Set aside.
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Step 3

Preheat a waffle iron and lightly coat with the nonstick cooking spray. Whisk together the milk, egg, cinnamon and 1/8 teaspoon salt in a baking dish. Soak a piece of bread, on each side, for a few seconds. Place on the waffle iron, close and cook until golden brown, 3 to 4 minutes. Remove and keep warm on a plate covered in foil, repeat with the remaining bread.
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Step 4

Divide the waffles and blueberry sauce evenly among four plates, sprinkle with almonds. Serve with the smoothies.

Ingredient

  • Egg
    Egg
  • Carrots
    Carrots
  • Blueberries
    Blueberries
  • Chopped ginger
    Chopped ginger
  • Pure maple syrup
    Pure maple syrup
  • 2-percent milk
    2-percent milk
  • Lowfat plain yogurt
    Lowfat plain yogurt
  • Whole wheat bread
    Whole wheat bread
  • Toasted almonds
    Toasted almonds
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