| Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 6 Ingredients 1 cup shredded wheat cereal 1 tablespoon margarine, canola-based, trans-fat free 1 teaspoon cinnamon, ground 2 tablespoons sugar substitute 8 fluid ounces milk, fat-free 1/4 cup liquid-egg substitute 2 teaspoons lemon peel 6 slices bread, whole wheat 1 1/2 cups blueberries, fresh or frozen 1/2 cup reduced calorie pancake syrup 2 tablespoons lemon juice 6 ounces yogurt, fat-free, favorite flavor 6 tablespoons almonds, slivered
Preparation - Preheat oven to 400°F. Line a large baking sheet with aluminum foil and spray with non-stick cooking spray.
- Crush the cereal and melt the margarine. Toss them together in a shallow dish. Set aside.
- In a separate bowl, combine the cinnamon and sugar substitute and set aside.
- In a large shallow dish, whisk together the milk, egg substitute, and grated lemon peel.
- Place the bread into the liquid mixture, turning bread slices once and allowing all of the liquid to be absorbed.
- Dip both sides of the bread into the cereal mixture and place on prepared baking pan. Sprinkle with cinnamon mixture.
- Bake for 12 to 15 minutes or until golden brown.
- To prepare the sauce, combine blueberries (washed if fresh or thawed if frozen), syrup, and lemon juice in a saucepan and simmer for 5 minutes.
- To serve, cut each piece of toast in half diagonally and place on a serving plate. Divide the sauce evenly among the 6 pieces of toast.
- Garnish each plate with 1 ounce of yogurt (vanilla or banana flavor work best) and 1 tablespoon of almonds.
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