Grate the rind of the oranges, then stir into the yogurt and chill.
Segment the oranges over a bowl to catch the juice.
Place the blueberries and strawberries in bowl.
Add the orange segments and pour over the juice.
Whisk together the eggs, sugar, sesame seeds and ground cinnamon in a shallow bowl.
Melt the butter in a large frying pan over a medium heat.
Dip the slices of bread into the egg mixture, then transfer to the pan and cook for 2–3 minutes on each side until golden.
Serve each slice of French toast topped with a quarter of the fruit and a dollop of the yogurt, with the juices poured over.
Notes / Tips / Wine Advice:
For warm berry compote & yogurt,
place 125 g raspberries, 125 g blueberries and 200 g hulled and halved strawberries in a small saucepan with 2 tablespoons clear honey and heat through for 6–7 minutes, stirring occasionally. Divide 500 g fat-free Greek yogurt between 4 small bowls or glasses and pour over the warm compote. Serve immediately.Calories per serving 145
