French Toast with Mixed Berry Compote

I have breakfast issues.  I usually stick to my greek yogurt or oatmeal.  Sometimes I'll change it up with some eggs and center cut bacon, but that's about it.  Over the weekend, I had a huge craving for french toast after working my butt off at the gym.  I really just wanted to head to the diner, but knew that I would be in for a mega-point breakfast that wouldn't help me out at all.


Luckily, I came up with a delicious recipe for french toast with a mixed berry compote.  I was HUNGRY, so 4 pieces of french toast with all of the compote and 1/4 cup of sugar-free syrup came to a total of 7 Points+ (8 if you count the compote as a point).  And, boy, was it tasty!

Ingredients:
1 cup frozen mixed berries
1 tbsp Balsamic Vinegar
1 tsp lemon juice
2 packets Splenda


4 slices light wheat bread
1 egg 
2 egg whites
Dash of cinnamon
Dash of vanilla extract
Dash of Unsweetened Vanilla Almond Breeze


1/4 cup sugar-free syrup (I used Vermont Maid- it's not bad!)


Directions:
Combine berries, vinegar, lemon juice and Splenda in a small sauce pan.  Cook over medium heat until it is simmering.  Reduce heat to low and let simmer and reduce, stirring frequently so that it doesn't burn.


While that is cooking, whisk together eggs and egg whites, cinnamon, vanilla and the almond breeze.  Heat a non-stick pan (use cooking spray if you wish) over medium-high heat.  Dip each slice of bread into the liquid until it's completely covered.  Shake off excess liquid and place in pan, flipping after a few minutes.  I prefer to cook my french toast one slice at a time so that I can get it nice and crispy without burning it, but that's up to you.  Continue to dip and cook all slices.  


Serve french toast with the compote and syrup.  I originally was going to not use the syrup, but the compote wasn't enough to moisten the french toast.  Enjoy!