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Recipes
PINEAPPLE STUFFED FRENCH TOAST
Serves 2
• 4 slices day-old brioche (egg bread)
• 1 jumbo egg, beaten
• 1 teaspoon milk or cream
• 6 teaspoons whipped cream cheese
• 3 teaspoons pineapple pulp
• 1 tablespoon honey
• 2 tablespoons melted butter
• 2 tablespoons vegetable oil
• 1/2 cup pineapple pulp for topping
• brown sugar for topping
Add 1 tablespoon butter plus 1 tablespoon vegetable to a medium skillet. Heat on
medium-high. While the skillet is preheating, in a medium bowl, whisk the egg and
milk together. In a small bowl, combine cream cheese, pineapple pulp and honey. Mix
well.
Lay 4 slices of bread out and spread 1/2 of the pineapple cream cheese on one slice
of brioche. Spread the remaining 1/2 on another. Cover with 2 remaining dry pieces
of bread to form 2 sandwiches. Working 1 at a time, dip each sandwich in the egg
mixture for about 1-1/2 minutes per side. When the skillet is hot, add the dipped
French Toasts and fry in butter for 3 to 4 minutes until golden brown. Remove from
skillet. Add 1 tablespoon butter plus 1 tablespoon vegetable to the skillet. Fry the
second side for 3 to 4 minutes until golden brown. Remove to serving plates. Top
each stuffed French toast with pineapple pulpand sprinkle with brown sugar.
VIRGIN EXTRACTOR MOJITO
Here’s a healthy non-alcoholic version of a cocktail favorite.
• 2 cucumbers
• 2 large Anjou pears
• 1 large handfuls fresh mint
• 1 lime
EXTRACTOR APPLE PIE
• 1 tsp cinnamon
• 1 tsp nutmeg
• 8 large grany smith apples
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