Croissant French Toast with Warm Berries

Definitely a splurge!  The croissants are dipped in an almond egg batter, grilled to a delightful golden brown and topped with sweetened warm berries.  A dusting of powdered sugar finishes this beautiful presentation.

• ½ cup fresh raspberries
• ½ cup  fresh blueberries
• ½ cup fresh blackberries
• ¼ cup sugar
• ½ teaspoon vanilla extract
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• ¾ cup liquid egg substitute
• ¼ cup lowfat milk
• ½ teaspoon almond extract
• 4 large croissants, halved lengthwise
• powdered sugar for dusting

In a small saucepan, combine the berries, sugar and vanilla extract and bring to a boil.  Stir and reduce the heat to low.  Whisk the cornstarch into the water until dissolved and add to the berries.  Simmer for 2 minutes while stirring constantly.  In a medium bowl, whisk the egg substitute, milk and almond extract and pour into a shallow pan or dish.

Place the Steak Plate in the top of the grill and the Grilling Plate in the bottom.  Set the lock lever to the back, locked and flat position.  Set the temperature to High to allow the grill to preheat.  When the green light goes off, the grill is preheated.  Quickly dip the croissant halves in the batter.  Do not soak the croissants because they are soft and may disintegrate.  Place the dipped croissants on the Grilling Plate and close the grill.  Cook for 3 minutes. Check the French toast and continue cooking, if necessary, until golden brown.  To serve, spoon the warm berries into the bottom half of a croissant and cover with the “top half.”  Dust with the powdered sugar. Serves 4.

Calories: 348