| 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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