It's Sunday, it is rainy, the morning is slow and features a wonderful breakfast, the NS apple scone made into a luxurious french toast with whipped cream and raspberries, and a side of fage.
1 package NS Apple Scone
1/4 cp eggbeaters
1/2 ts vanilla extract
1 ts brown splenda
2 TB ff coolwhip
1/2 cup frozen but thawed raspberries
In a small bowl, mix the eggbeaters, vanilla and brown sugar. Pour on a plate. Break the apple scones into 2 triangles, and slice both triangles into thinner triangles lengthwise. Dip the scones into the egg mix and let it soak for 1-2 mins. Heat a non-stick skillet, spray with PAM, and once hot, fry the apples scones from both sides. Serve with coolwhip and strawberries.
1 breakfast entree + 1/2 fruit + free foods
Note: picture shows only half serving (1/2 scone sliced in half)
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