Our slimmed-down take on this Sunday-morning favorite is practically saintly. Subbing in low-fat milk and egg whites gives it half the fat and a third less cholesterol than traditional French toast. Plus, it's a cinch to whip up. One more blessing in disguise: You can still serve it with maple syrup, which is naturally fat-free.
TOTAL TIME:
LEVEL: Easy
YIELD: 4 servings
SERVES: 4
Ingredients
- 2 large egg whites
- 1 large egg
- 0.75 c. low-fat (1%) milk
- 0.25 tsp. vanilla extract
- salt
- 2 tsp. margarine or butter
- 8 slice firm whole wheat bread
- Maple syrup (optional)
- Fresh blackberries, raspberries, and blueberries (optional)
Directions
- Preheat oven to 200 degrees F. In pie plate, with whisk, beat egg whites, egg, milk, vanilla, and 1/2 teaspoon salt until blended. In 12-inch nonstick skillet, melt 1 teaspoon margarine on medium.
- Dip bread slices, 1 at a time, in egg mixture, pressing bread lightly to coat both sides well. Place 3 or 4 slices in skillet, and cook 6 to 8 minutes or until lightly browned on both sides.
- Transfer French toast to cookie sheet; keep warm in oven. Repeat with remaining margarine, bread slices, and egg mixture. Serve French toast with maple syrup and berries if you like. Nutritional information is based on one serving.
No comments:
Post a Comment