For the syrup- In a saucepan, bring the blueberries to a simmer over medium heat and cook until the berries burst and the sauce thickens, about 12 minutes. Remove for the heat and stir in the lime juice and stir in the Splenda.
While the berries are cooking, make the French toast- In a shallow bowl, whisk together the eggs, milk, sugar substitute, almond extract, salt and nutmeg. Add 2 slices of the bread and soak for 30 seconds.
In a skillet, heat 2 tsps of the olive oil over medium heat, swirling to coat the bottom of the pan. Cook until golden brown on each side. Serve 1 slice with 1/4 cup warm blueberry syrup per serving
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