Cinnamon Toast with Peach and Almonds
By Chelsea SugarPage views: 4249Looking for a breakfast treat? If you're a cinnamon lover, this one's for you!
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0 reviews
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Difficulty Easy
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Prep time 10 mins
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Cooking time 6 mins
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Serves
2
¼ cup skim milk
2 tbsps LoGiCane™ Low GI Cane Sugar
1 tsp ground cinnamon
1 egg
1 tbsp 40% reduced fat sunflower spread
4 x 1cm thick slices sourdough bread
2 tbsps low fat vanilla yoghurt
2 small peaches, sliced
1 tbsp slivered almond
Put milk, sugar and cinnamon in a small frying pan. Heat, stirring over a medium heat for 2 – 3 mins or until the sugar dissolves. Transfer to a shallow dish. Set aside for 20 mins to cool. Whisk in the egg.
Heat spread in a large non-stick frying pan over a medium heat. Dip each bread slice in milk mixture, allowing any excess to drip off. Add bread to pan. Cook on each side for 3 mins or until light golden brown.
Put bread slices on plates. Top each with yoghurt, peach and almonds to serve.
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