French Toast with Cherry Topping:

INGREDIENTS:
TOPPING

4 oz frozen dark sweet cherries, thawed and quartered
4 dried apricot halves, diced
1 tsp orange zest
1/2 tsp pure vanilla extract
1 to 2 packets stevia
1/2 cup nonfat plain Greek-style yogurt
TOAST
1 tbsp safflower oil
3 large eggs
2 egg whites
1 tsp orange zest
4 1-oz slices reduced-calorie whole-grain bread

INSTRUCTIONS:
Prepare topping: In a small saucepan, combine 1/4 cup water, cherries and apricots and bring to boil on medium-high heat. Boil for 20 to 30 seconds to reduce mixture slightly. Remove from heat, stir in orange zest, vanilla and stevia: cover and set aside.
Prepare toast: Heat oil in a large nonstick skillet over medium heat. In a shallow pan such as a pie pan, whisk eggs, egg whites and orange zest. Working quickly, dip each slice of bread into egg mixture and place on a plate until all slices have been coated. Slide bread slices (instead of lifting off the plate) into skillet and cook for 3 minutes per side or until golden.
To serve, divide cherry mixture evenly among bread slices, then top with yogurt

Citrus Salad

INGREDIENTS:
1 Cara Cara orange
1 Rio Star grapefruit, or pink or red grapefruit
1 blood orange
2 satsuma mandarin oranges
1 cocktail citrus
1 ugli fruit (Jamaican tangelo)
4 kumquats, peels washed well, halved lengthwise and thinly sliced, removing any seeds
2 tbsp (30 ml) finely chopped fresh mint leaves

INSTRUCTIONS:
Using a knife, or by hand, remove peels from Cara Cara orange, grapefruit, blood orange and satsuma oranges. Pull apart sections, cut into bite-sized pieces and add to a bowl.
Using a knife, cut away peel of cocktail citrus and ugli fruit. Then, using a paring knife, cut in between membranes to remove fruit segments. Add segments to bowl. Add kumquats and mint.
Toss to combine and refrigerate for about 15 minutes before serving.