Waffled Blueberry French Toast with a Carrot-Ginger Smoothie
- 2 cups low-fat plain yoghurt
- 2 medium carrots, roughly chopped
- 5 tablespoons pure maple syrup
- 1 tablespoon chopped ginger
- 1 cup blueberries
- Nonstick cooking spray
- 1 cup 2-percent milk
- 1 large egg
- Large pinch ground cinnamon
- 4 slices whole wheat bread
- 2 tablespoons toasted almonds
Make the smoothies: Combine the yoghurt, 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.
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.
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.
Divide the waffles and blueberry sauce evenly among four plates, sprinkle with almonds. Serve with the smoothies.