FOR VANILLA PEAR DIP:

1 (15 oz.) can pear halves in extra light syrup
1 tablespoon honey
1/2 teaspoon vanilla extract
1 tablespoon butter (optional)

FOR MAPLE PEACH DIP:

1 (15 oz.) can sliced peaches in juice, half drained
1/4 cup maple-flavored syrup, regular or reduced calorie
1/4 teaspoon almond extract
1 tablespoon butter (optional)

FOR CINNAMON CARROT DIP:

1 (15 oz.) can sliced carrots
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter (optional)

FOR FRENCH TOAST FINGERS:

3 large or extra-large eggs, lightly beaten
3/4 cup low-fat milk
1/4 cup vanilla pear, maple peach, or cinnamon carrot dip
cooking spray or melted butter
6 slices whole-grain bread, each cut in 5, 1-inch-wide strips

For any dip: Mix the ingredients (except for the butter, if used) for any of the dips in a small bowl. Put 1/4 cup dip aside for the French toast.

Heat the remaining dip in a small saucepan or in the microwave oven until hot, 2 to 3 minutes. Remove from heat and mix in the butter, if using; keep warm.

For the French toast fingers: In a flat, wide bowl mix the eggs, milk and 1/4 cup of one of the dips until smooth.

Heat a large skillet or griddle over medium heat and coat with cooking spray oil or a small amount of butter. Dip the bread strips in the egg mixture just long enough to coat thoroughly. Cook the strips until browned on both sides, 3 to 4 minutes per side. Cool for 2 to 3 minutes before serving.

Serve 5 French Toast Fingers (a hand) per person with a portion of the warm dip.

Submitted by: Canned Food Fan