Orange Sauce (recipe follows)
oven to 400 F. Spray a large baking sheet
with cooking spray.
a medium bowl beat eggs, peel, juice, 2
tablespoons of the sugar and the salt until
well blended. Pour into a 13 x 9 x 2-inch
baking pan; set aside.
a small bowl combine blueberries and the
remaining 1 tablespoon sugar; set aside.
With the tip of a sharp knife, cut a 1-1/2-inch
wide pocket in the side of each bread slice.
Fill pockets with reserved blueberry mixture,
dividing evenly. Place filled slices in
egg mixture. Let stand, turning once, until
egg mixture is absorbed, about 5 minutes
on each side.
bread on prepared baking sheet; sprinkle
with almonds. Bake until golden brown, about
15 minutes, turning slices after 10 minutes.
Serve with Blueberry Orange Sauce.
4 to 6 portions
Per portion: 483 calories, 17 g protein,
74 g carbohydrate, 14 g fat, 432 mg sodium
# 3 tablespoons sugar
# 1 tablespoon cornstarch
# 1/8 teaspoon salt, optional
# 1/4 cup orange juice
# 1 cup fresh or frozen blueberries
# 1 cup orange sections (about 2 oranges)
In a cup combine sugar, cornstarch
and salt; set aside. In a small saucepan
bring orange juice and 1/4 cup water to
a boil. Add blueberries and orange sections.
Return to a boil; cook until liquid is released
from fruit, about 2 minutes. Stir in sugar
mixture; cook, stirring constantly, until
sauce thickens, 1 to 2 minutes.