Cranberry Swirl Yogurt Toast
This recipe is delicious with any choice of bread. Try it with slices of whole wheat, whole grain, or rye.
20 min
4 servings
240 calories
Ingredients
8 slices bread, your choice
1⁄2 cup frozen cranberries
1 tbsp sugar
2 eggs
1 cup 2% plain Greek yogurt
2 tbsp Cranapple Cinnamon Sweet Dip Mix
Instructions
Preheat oven to 400° F. Line Sheet Pan with Sheet Pan Liner.
Arrange bread on pan. Using fork, gently press centre of each slice to form a well.
In Prep Bowl, combine cranberries and sugar. Microwave uncovered on high 1 min or until hot. Mash and stir together. Set aside.
Meanwhile, in 4-Cup Prep Bowl, whisk together eggs, yogurt, and dip mix. Scoop onto bread and spread evenly. Add dollop of hot cranberry mixture to each slice. Using a toothpick, swirl to desired look.
Bake 15 min or until yogurt is set (not jiggly) and bread is toasty. Add toppings, if desired.
Nutritional Information
Per serving(2 slices): Calories 240, Fat 6 g (Saturated 2 g, Trans 0 g), Cholesterol 130 mg, Sodium 330 mg, Carbohydrate 35 g (Fiber 2 g, Sugars 11 g), Protein 13 g.
Tips
To make cranberry maple syrup, simmer 1⁄3 cup maple syrup and 1⁄4 cup frozen cranberries in small saucepan over medium heat for 10 min, stirring often and pressing cranberries to release juice. Using fine sieve, strain syrup into bowl. Press down on cranberry skins to get as much liquid as you can; discard skin. Let cool slightly before drizzling over toast.
Perfectly Balance Your Plate
Sprinkle toast with 2 tbsp roasted almonds.