Name: French Toast Fingers With Maple Yogurt
Ingredients: 1 cup plain or vanilla Greek whole-milk yogurt; 2 tablespoons maple syrup; 2 eggs; ⅓ cup milk; ½ teaspoon ground cinnamon; 1 teaspoon vanilla extract; 4½- to ¾-inch-thick slices whole-grain bread; 1 tablespoon butter

Ingredients

Units Scale

1 cup water
1/3 cup jasmine rice
1 1/2 cups light coconut milk
2 1/2 tablespoons sugar
1 egg yolk
2 teaspoons cornstarch
1/8 teaspoon vanilla
1/4 cup fresh or thawed frozen raspberries

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Instructions

Place the water and rice in a small saucepan over medium-high heat and bring to a boil.
Turn the heat to low, cover, and simmer until the liquid is absorbed and the rice is soft, about 20 minutes. Stir in the coconut milk and 2 tablespoons of the sugar and bring to a simmer.
In a small bowl, stir together the egg yolk, cornstarch, vanilla, and remaining ½ tablespoon sugar into a smooth paste. Whisk a little bit of the hot milk mixture into the egg mixture until smooth, and then stir the egg mixture into the hot milk.
Bring to a gentle boil over medium heat. Cook, stirring constantly, allowing the mixture to bubble for 2 minutes.
Remove from the heat and spoon the mixture into bowls or ramekins. Place a piece of wax paper directly on the surface of each serving to prevent a skin from forming. Chill until cool, about 2 hours. Mash the raspberries with a fork and spoon them over the top before serving.

Notes

This creamy sweet treat is made with coconut milk and topped with raspberries, which add vitamin C.

To store: You can refrigerate for up to two days.