Combine strawberries, pineapple, garlic, cilantro, lime juice and sugar in a medium-size bowl; set aside until ready to use. Coat a large skillet with cooking spray and heat over medium-heat. Combine egg substitute, milk and cinnamon in a large bowl. Dip bread into egg mixture, turn to coat and cook until slightly browned, 2 to 3 minutes per side. Remove to serving platter, keep warm and repeat with remaining ingredients. Serve topped with the strawberry salsa. Yields 2 pieces of French toast and about 1/4 cup of salsa per serving. Variation- toss in some chopped jalapenos for an eye opener!
Originally Submitted
5/3/2009
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