| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Breakfast, Diabetic, French, Frenchtoast | 2 | Servings |
INGREDIENTS
| 2 | md | Eggs, beaten very lightly or use egg substitute |
| 1/3 | c | Unsweetned orange juice or juice of 1 med. orange |
| 1/2 | ts | Pure vanilla extract |
| 1 | ts | Grated orange rind |
| 4 | sl | Bread – day-old bread is better than fresh |
| 2 | ts | Margarine |
INSTRUCTIONS
This is from the cookbook called THE ART OF COOKING FOR THE DIABETIC - REVISED EDITION by Mart Abbott Hess, R. D., M. S., and katharine Middleton. Mix together the eggs, orange juice, vanilla, and orange rind; pour into a pie plate. Dip each slice of bread into the mixture until all liquid is absorbed into bread. Heat margarine in a large frying pan over medium heat and lightly brown bread on both sides. YIELD: 2 servings of 2 slices of toast. NUTRITIVE VALUES PER SERVING: CHO 29 G, PRO 10 g, FAT 11 g, CAL 265, Fiber 1.7g, Sodium 371 mg, Chol 274 mg. FOOD EXCHANGES PER SERVING: 2 starch exchanges plus 1 high-fat meat exchange. Low sodium diets: Use unsalted margarine. Personal note: Use light bread with 40 calories per slice. This would cut down on nutritive values and would give you 1 starch exchange instead of 2 and using egg substitute would give you lean or medium fat meat exchange instead of high-fat meat exchange. Posted to MM-Recipes Digest V5 #021 by "Robert Ellis" <rpearson@snowcrest.net> on Jan 20, 1998
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