Ingredients:
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
Method:
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©.
