2 eggs

½ cup of unsweetened applesauce

1 tsp of vanilla extract

A few shakes of cinnamon

6 slices of low point bread, I use Nature’s Harvest

Cottage Cheese for topping.  I use 2% Knudsen

Sugar Free Syrup, I like Maple Grove Farms

Blueberries

Whisk together eggs, milk, cinnamon, and vanilla in a wide mouth bowl. Heat skillet to med-high or griddle to 375 degrees.

Dip both sides of bread into milk mixture and place on griddle, flip when toasty and cook another 2-3 minutes. Can cook how ever many pieces of bread the skillet or griddle can fit. Mine griddle fits 8.

Top 1 piece of French toast with ¼ cup of cottage cheese, syrup, and berries, serve with ½ of a grapefruit for a lean healthy breakfast.

Freeze or refrigerate the remaining pieces.  Use toaster or microwave to reheat.