Ingredients
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3/4 cup half-and-half
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1/2 cup Splenda sugar substitute, granular
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2 tablespoons vanilla extract
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4 large eggs
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6 slices white bread, crusts removed and cut diagonally in half (1 inch slices)
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4 cups corn flakes cereal, finely crushed
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2 tablespoons ground cinnamon
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1 cup strawberry, sliced
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fresh mint sprig
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1 cup 1% low-fat milk
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1 cup non-fat vanilla yogurt
Instructions
- Preheat oven to 350 degrees F.
- Combine milk, half-and-half, SPLENDA® Granular, and vanilla; whisk until SPLENDA® Granular dissolves. Add eggs, whisking until blended.
- Dip bread into the milk mixture; dredge in cornflakes cereal. Place on a baking sheet.
- Bake for 5 to 10 minutes or until golden brown.
- Sprinkle a small amount of cinnamon over 6 plates. Arrange 2 toast triangles in the center of each plate. Arrange strawberries around toast; top toast with a small scoop of vanilla yogurt. Sprinkle with cinnamon. Garnish with fresh mint sprigs, if desired.