Apricot-Blueberry Topping:

1 can (15 1/4 ounces) apricot halves in syrup
1 can (15 ounces) wild blueberries in light syrup
1 tablespoon sugar (optional)
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
2 teaspoons cornstarch dissolved in 1 tablespoon water

Drain apricots and blueberries, reserving the syrup. In a small saucepan combine the reserved syrup, sugar, cinnamon, nutmeg and cornstarch, mixing until blended. Bring to a boil over medium-high heat; reduce heat and simmer for 4 to 6 minutes or until thickened and bubbly. Slice apricots; add apricots and blueberries to the sauce. Heat through; cover and set aside.

French Toast:

3 large or extra-large eggs
1/2 cup fat-free milk (may substitute canned, fat-free evaporated milk)
1 tablespoon sugar
1/2 teaspoon vanilla extract
Non-stick cooking spray
4 slices whole-wheat bread
Vegetable cooking spray
1/4 cup sliced almonds, toasted, optional

Whisk eggs, milk, sugar and vanilla in a shallow dish until blended. Lightly coat a large skillet with cooking spray; heat over medium heat until hot. Dip the bread into egg mixture, turning to soak both sides; place in the skillet. Cook for 4 to 5 minutes or until browned, turning once. Cut each into 4 triangles and arrange on serving plates. Spoon the apricot-blueberry topping over the toast; sprinkle with almonds.

Servings: 4

Preparation Time: Approximately 10 minutes

Cook Time: Approximately 15 minutes

Nutritional Information Per Serving: Calories 310; Total fat 5g; Saturated fat 1. 5g; Cholesterol 160mg; Sodium 220mg; Carbohydrate 57g; Fiber 5g; Protein 9g; Vitamin A 35%DV*; Vitamin C 4%DV; Calcium 10%DV; Iron 15%DV

*Daily Value

Submitted by: Canned Food Alliance