Apricot-Blueberry Topping:

1 can (15 1/4 ounces) apricot halves in light 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
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
1/4 cup sliced almonds, toasted, optional
Preparation Time: Approximately 10 minutes
Cook Time: Approximately 15 minutes

For the Apricot-Blueberry Topping: Drain apricots and blueberries, reserving the syrup, and set fruit aside. Combine the reserved syrup, sugar if desired, cinnamon, nutmeg and cornstarch, mixing until blended in a medium saucepan. 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.

For the French Toast: 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, if desired.

Servings: 4

Submitted by: Canned Food Alliance