French Toast Waffles, Anna's Banana Smoothie, and Lemon Tarts

Have you ever wavered between French toast and waffles?  Now you can have them both.  Cooking the French toast in the waffle iron leaves them crisp on the outside and chewy in the middle. Top with pure maple syrup and you will have the perfect breakfast or dinner.

Bananas are a loved fruit in our house but sometimes they turn brown before we can eat them all.  So I peel the ripening bananas and place them in the freezer in a single layer on a cookie sheet.  Once frozen, I transfer them to a zipper freezer bag and freeze. Now you have the perfect ingredient for a fruit smoothie!

If you are headed out the door, pour the Anna's Banana Smoothie in the Lock N Lock Bisfree Two Tone water bottle! 

Anna’s Banana Smoothie

Serves 2

1 frozen banana

1 cup skim milk

1 tablespoon honey

1/8 teaspoon ground nutmeg

1 teaspoon sugar

In a blender combine banana, milk, honey, nutmeg, and sugar. Blend until smooth.

Lemon Tarts

Serves 6

1/2 cup butter

2 teaspoons lemon zest

1/3 cup lemon juice

1 1/2 cups white sugar

3 eggs

2 egg yolks

1 package puff pastry shells (6 count) 

Whipped topping (optional)

Bake puff pastry shells according to package directions.  Let cool.

Meanwhile, melt butter in a saucepan. Add rind, lemon juice, and 1 1/2 cups sugar.

Beat eggs and egg yolks until thick, and add to lemon butter mixture. Cook over low heat, stirring constantly until thick. Chill.

Fill baked tart shells with lemon custard.  Top with whipped topping if desired.

French Toast Waffles

Serves 4

1 cup egg substitute

1/2 cup skim milk

8 slices whole wheat bread

1/4 teaspoon cinnamon

Maple syrup

In a shallow dish, beat the egg substitute, milk and cinnamon.

Dip bread into egg mixture, coating both sides. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

Top with maple syrup.