Sometimes, I want to go all out and put everything any child could dream of onto my French toast, pancakes, or waffles. But I never do, because if I did put ice cream, maple syrup, bananas, nutella, and nuts, I don’t think I would survive it.
This morning, I looked in the fridge, and lo, a stroke of insight! I could make a healthy berry coulis and dump it upon a large dollop of plain yogurt! Why didn’t I think of it before?
Plain Balkan styled yogurt or Greek yogurt is a much healthier option to ice cream or whipped cream, but still packs in the thick creamy texture that I crave. The slightly sweetened berry coulis takes it all up a notch and if you closed your eyes you could swear you were eating a berry swirl sundae.
I like to use stale baguette for French toast, because I like small things and the holes in the baguette allows much more egg to get soaked up. It does take longer for the baguette to soak up the egg compared to sliced bread, so you can get that started early and let the bread soften up while you brush your teeth or drill some holes in the wall.
Berry coulis is also quite easy, if you have berries lying around. I just throw together a mixture of frozen raspberries and blueberries (about a quarter cup each), two teaspoons of sugar, a dash of water, and heat it all up on the stove top. When it is heated through and it starts steaming, I use a fork to mash it all up. Let it boil for a few minutes to thicken, and you’re done! It all took 5 minutes.
This Mother’s day, if you are making pancakes, waffles, or French toast, do give this a try – a dollop of plain yogurt on top of your carrier of choice, topped with berry coulis, and finished with a drizzle of maple syrup.