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Cinnamon Toast with Peach and Almonds

Name: Cinnamon Toast with Peach and Almonds
Prep time: 10 min
Cook time: 6 min
Yield: 2
Ingredients: ¼ cup skim milk; 2 tbsps Chelsea Raw Sugar; 1 tsp ground cinnamon; 1 egg; 1 tbsp 40% reduced fat sunflower spread; 4 x 1cm thick slices sourdough bread; 2 tbsps low fat vanilla yoghurt; 2 small peaches, sliced; 1 tbsp slivered almond

Preparation

10 mins

Bake

6 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

¼ cup skim milk
2 tbsps Chelsea Raw Sugar
1 tsp ground cinnamon
1 egg
1 tbsp 40% reduced fat sunflower spread
4 x 1cm thick slices sourdough bread
2 tbsps low fat vanilla yoghurt
2 small peaches, sliced
1 tbsp slivered almond

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Method

Put milk, sugar and cinnamon in a small frying pan. Heat, stirring over a medium heat for 2 - 3 mins or until the sugar dissolves. Transfer to a shallow dish. Set aside for 20 mins to cool. Whisk in the egg.

Heat spread in a large non-stick frying pan over a medium heat. Dip each bread slice in milk mixture, allowing any excess to drip off. Add bread to pan. Cook on each side for 3 mins or until light golden brown.

Put bread slices on plates. Top each with yoghurt, peach and almonds to serve.