French toast and banana breakfast skewers


80 g mascarpone cheese

100 g low-fat yoghurt

25 ml honey

Pinch of ground cinnamon

2 large eggs

Small pinch of salt

50 ml low-fat milk

2,5 ml vanilla essence

4 slices brown bread, crusts removed

10 ml olive oil

2 bananas

Berries in season (blueberries, raspberries, strawberries)

4 bamboo skewers


Place the mascarpone cheese, yoghurt, 20 ml of the honey and a pinch of cinnamon in a small bowl and beat with an electric beater until whipped and thick.

Spoon into a small bowl and place in the fridge for about 30 minutes.

Whisk the eggs, pinch of salt, milk and the vanilla essence together in a small bowl.

Heat half of the olive oil in a non-stick saucepan on medium heat.

Dip 2 slices of bread in the egg mixture, remove and place in the hot pan. Turn occasionally with a spatula (or use 2 forks).

Fry until cooked and browned on both sides.

Place on a paper towel to drain any excess oil. Cook the remaining bread in the rest of the olive oil.

Cut each slice of French toast in 4 and thread them onto the skewers, alternating with slices of banana, blueberries and/or raspberries. You can make up your combinations.

Place four skewers on a plate (grouped as pairs) and drizzle with the rest of the honey.

Serve with the whipped yoghurt on the side. Garnish with more fresh berries.

RECIPE: Christine Capendale

IMAGES: Anita Reed/ Disney Channel©.