Banana French Toast
6 tablespoons plain nonfat yogurt
1/4 teaspoon vanilla extract
sugar substitute to equal 1 — ts
1/2 cup egg substitute
4 slices reduced-calorie white bread
1 medium banana — sliced
1/4 cup red.-cal. maple-flavored — syrup
1. In small bowl, whisk together yogurt, vanilla, and sugar substitute.
Set aside. 2. Pour egg substitute into shallow bowl; dip bread in egg
substitute, coating both sides and absorbing all liquid. 3. Spray large
nonstick skillet with nonstick cooking spray; over medium heat, cook bread
until browned on both sides. Remove to heated platter, cover, and keep
warm. In same skillet, quickly cook banana slices until golden on each
side. 4. Place 2 slices bread on each serving plate; top evenly with
yogurt mixture, banana slices, and syrup. Each serving (2 slices)
provides: 1/2 milk; 1 protein; 1 bread; 1/2 fruit; 25 optional calories.
Per serving: 239 calories, 12 g protein, 2 g fat, 48 g carbohydrate, 150
mg calcium, 385 mg sodium, 1 mg cholesterol, 2 g dietary fiber.
Banana Bread French Toast
—–bread—–
1 package banana quick bread mix
3 tablespoons oil
1 cup water
1 egg
1/2 cup mashed banana
—–egg mixture—–
3 eggs
1 teaspoon vanilla
1/2 cup milk
Heat oven to 375~. Grease and flour bottom of 9″ loaf pan. In large
bowl, combine all bread ingredients. Stir 50-75 strokes; just until dry
particles are moistened. Pour into prepared pan. Bake 40-50 minutes or
until tested done. Cool in pan 15 minutes; remover from pan; cool
completely. Cut bread into 12 slices. Heat skillet to 375~. Grease
lightly with margarine. In pie pan, combine eggs, milk and vanilla; beat
well. Dip bread slices in egg mixture, turning to coat both sides well.
Cook in skillet 2-3 minutes on each side or until golden brown. Serve with
syrup.
Crunchy French Toast
1 Egg
1/3 c Milk
2 ts Sugar
1/4 ts Cinnamon
1/2 c Flaked coconut
1/3 c Crushed corn flakes
3 tb Butter
4 Slices of white bread
Blend egg, milk, sugar and cinnamon. Mix coconut and cornflakes. Heat butter in a skillet over medium heat. Dip bread in egg mixture, then in corn flakes mixture. Brown in skillet until light golden on both sides, turning once. Serve with maple syrup.