Blueberry-Banana-Granola French Toast
1.INGREDIENTS-1 (12.4 ounce) can Pillsbury(R) refrigerated cinnamon rolls with icing
-8 Nature Valley(R) banana nut crunchy granola bars, crushed
-4 eggs
-3/4 cup fat-free (skim) milk
-1 (14 ounce) can fat-free sweetened condensed milk (not evaporated)
-3 medium bananas, cut into 1-inch pieces
-1 (10 ounce) bag Cascadian Farm(R) organic frozen blueberries, thawed
-1 (7 ounce) can fat-free whipped cream topping
NUTRITION INFORMATION
-Calories: 426 kcal
-Carbohydrates: 74 g
-Dietary Fiber: 3 g
-Fat: 9 g
-Protein: 11 g
-Sugars: 56 g
2.COOKING DIRECTIONS
-Heat oven to 350 degrees F (325 degrees F for dark pan). Spray 13×9-inch pan or 12×2-inch round cake pan with butter-flavor or regular cooking spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; arrange evenly in pan. Sprinkle 3/4 cup of the crushed granola bars evenly over dough pieces.
-In large food processor or 5-cup blender, place eggs, milk and condensed milk; cover and process 1 minute. Add bananas; cover and process 1 minute. Pour egg mixture over dough in pan. Sprinkle with remaining 3/4 cup crushed granola bars.
-Bake 35 to 45 minutes or until golden brown and set in center. Spoon and spread reserved icing over warm rolls. Cool 15 minutes before serving.
-To serve, spoon baked French toast into shallow bowls or cut into 8 servings. Top each serving with 3 tablespoons blueberries; garnish with 2 tablespoons whipped cream topping.
Yield: 8 servings
Related posts:
- Banana-Walnut Brunch Squares
- Challah French Toast With Berry Sauce
- Challah French Toast With Berry Sauce
- Banana Peanut Butter Toast
- Country Blueberry Coffee Cake
Short URL: http://iconsclub.com/freerecipe/?p=243
Posted by Sandy Bloom
on Mar 15 2009. Filed under Food, Healthy Recipes.
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