Before long, tulips and daffodils will be peeking through the ground, the grass will be turning green, and the trees will be bursting with a fresh coat of leaves! Celebrate spring with your family, serving fun and tasty French Toast Bunny Dippers with Rosy Cinnamon Applesauce Dip for a fresh burst of flavor!
Photo provided by Carol Schwarz
French Toast Bunny Dippers
Yield: 6 bunnies
Ingredients:
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup low-fat or fat-free milk
- 6 slices whole wheat bread
Directions:
- Wash hands with warm soap and water.
- Break egg into a shallow dish. Wash hands with soap and water after cracking raw egg. Add vanilla and milk. Whisk together.
- Use a bunny shaped cutter to cut bread into bunnies.
- Dip bunnies in egg mixture, turning to coat both sides. Place bunnies on a lightly greased nonstick griddle or skillet, preheated to medium-high heat. Wash hands with soap and water.
- Cook bunnies until lightly browned on both sides.
- Serve warm.
Notes:
Serve with Rosy Cinnamon Applesauce Dip
Nutrition Information:
Photo provided by Carol Schwarz
Rosy Cinnamon Applesauce Dip
Yield: 3 cups
Ingredients:
- 4 fresh apples
- 1/2 - 2/3 cup water
- 2 – 4 tablespoons red-hot candies
Directions:
- Wash hands with soap and water. Gently rub apples under cold running water. Peel, cored and cut apples into chunks. In a medium saucepan, combine apples and water.
- Cover and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
- Add red-hot candies and continue cooking until tender. Mash the mixture with a fork or a potato masher, until desired consistency. Serve warm or chilled.
Notes:
Serve with French Toast Bunny Dippers
Nutrition Information:
Egg Storage and Safety Tips
- Never eat raw eggs or sample raw cookie dough or batters that contain raw eggs.
- When buying eggs, check to make sure eggs are clean and not cracked or broken.
- Store eggs in their original container and in the coldest part of the refrigerator, not in the door.
- Cook eggs until yolks are firm.
- Cook egg dishes to 160°F.
Source: Keep Your Dairy and Egg Products Safe, Academy of Nutrition and Dietetics
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