June 20, 2011
tropical french toast
This is the perfect breakfast to have on a bright spring morning – or when you need to conjure up some sunshine of your own.
2 slices of wholemeal bread
¼ cup of low-fat soymilk
1 drop of coconut essence
1 large sliced banana (or two small sliced bananas)
2 small scoops of low-fat vanilla soy icecream
½ cup of fresh pineapple
Place two small scoops of icecream into a small bowl. Cut the pineapple into small chunks and stir into the softened ice cream. Cover bowl with clingfilm and place straight into the freezer.
Whisk the egg and soymilk in a flat bowl and add the coconut essence. Heat up a medium frypan and spray with cooking oil. Dip one piece of bread into the egg mixture and leave for 1 or 2 minutes to soak. Soak the next piece of bread in the remaining mixture for the same time. Heat up a medium frypan and spray with cooking oil. When the pan is hot, place both pieces of bread into the pan to fry. After 2 minutes, turn the bread and using a fork, put the banana slices on top of the cooked side. Use the fork to stick the banana onto the bread. After a minute on the other side, flip the bread again to cook the banana onto the toast, this will only take another minute.
Serve each slice with the pineapple icecream.