- For Vanilla Pear Dip:
- 1 (15 ounce) can pear halves in extra light syrup
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1 tablespoon butter (optional)
- For French Toast Fingers:
- 3 large or extra-large eggs, lightly beaten
- 3/4 cup low-fat milk
- 1/4 cup Vanilla Pear, Maple Peach, or Cinnamon Carrot dip
- Cooking spray or melted butter
- 6 slices whole-grain bread, each cut in 5 1-inch-wide strips
- For any dip: Mix the ingredients (except for the butter, if used) for any of the dips in a small bowl. Put 1/4 – cup dip aside for the French toast. Heat the remaining dip in a small saucepan or in the microwave oven until hot, 2 to 3 minutes. Remove from heat and mix in the butter, if using; keep warm.
- For the French toast fingers: In a flat, wide bowl mix the eggs, milk and 1/4 cup of one of the dips until smooth. Heat a large skillet or griddle over medium heat and coat with cooking spray oil or a small amount of butter. Dip the bread strips in the egg mixture just long enough to coat thoroughly. Cook the strips until browned on both sides, 3 to 4 minutes per side. Cool for 2 to 3 minutes before serving. Serve 5 French Toast Fingers (a hand) per person with a portion of the warm dip.