Mossbolletjie French toast with cottage cheese & berries

Prep Time:5

Cook Time:20

Ingredients

Berry compote:

1 cup of frozen mixed berries such as raspberries strawberries and blueberries
2 Tbsp sugar or any sweetener
Juice of half a lemon

Whipped cottage cheese:

¾ cup smooth or crumbly cottage cheese
1 tsp vanilla extract or paste
2 Tbs sugar or artificial sugar
Place all the ingredients into a small food processor such as my @kitchenaide mini chopper and blend until smooth.

French toast

2 large free-range eggs
1 cup milk
1 tsp vanilla extract
¾ tsp – 1 tsp cinnamon
6 -8 thick slices of mossbolletjie bread
Butter for frying
Maple syrup to drizzle

Instructions

First make the berry compote by placing all the ingredients into a small pot and bring it to a boil.
Cook for around 3 minutes while stirring then remove from the heat and allow it to cool. It will thicken as it does.
To make the whipped cottage cheese, combine all the ingredients except the bread and whisk until smooth. You can use a small food processor or a handheld whisk (or do it by hand).
When you are ready to make the French toast preheat your oven to 180C/350F and heat a nonstick pan on a medium heat.
Add a knob of butter to the pan and bring it to a bubble.
Dip each slice of mossbolletjie bread into the egg custard and allow it to soak briefly. Flip it over then transfer to the heated pan.
Fry the French toast in batches adding additional butter to the pan as is necessary, until golden brown on either side.
Place the fried French toast on a oven tray and bake for 10 minutes until set through.
Serve with the whipped vanilla cottage cheese, berry compote and maple syrup.

Notes

French toast is best eaten after it has been made and does not keep well.

Use any leftover whipped cottage cheese or mixed berry compote on toast, crumpets or pancakes. This would also be a nice healthy topping for waffles (if using artificial sweetner).

Servings: 6