| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Latimes3 |
4 |
servings |
INGREDIENTS
| 4 |
sl |
French bread -; (1 1/2" thick) |
| 1/2 |
c |
Nonfat ricotta cheese |
| 1/2 |
ts |
Vanilla extract |
| 1/4 |
c |
Sugar |
| 8 |
ts |
Raspberry jam |
| 1/2 |
c |
Low-fat eggnog |
| 1/2 |
c |
Nonfat egg substitute |
| 1 |
ts |
Ground cinnamon |
|
|
Nonstick cooking spray |
| 4 |
ts |
Butter; optional |
|
|
Powdered sugar; optional |
|
|
Raspberry jam; optional |
INSTRUCTIONS
Lay bread slices flat. Cut pocket into each bread slice by slicing through
crust on 1 side only to make just enough room to add stuffing. Mix ricotta
cheese, vanilla and sugar in bowl, then spoon about 2 tablespoons into each
pocket, spreading around to cover inside of pocket. Spoon about 2 teaspoons
jam into center of each pocket. Mix eggnog, egg substitute and cinnamon in
bowl. Dip each slice of bread in eggnog mixture to coat and remove, letting
excess batter drip off. Heat skillet sprayed with nonstick cooking spray
over medium-low heat. If desired, add about 1/2 teaspoon butter to center
of pan and let melt. Fry slices until brown on 1 side, about 4 minutes,
then turn and brown other side, about 3 minutes. Remove to warm platter.
Serve topped with powdered sugar and dollop of raspberry jam. Yields 4
servings.
Each serving, without extra butter, jam and powdered sugar: 239 calories;
303 mg sodium; 12 mg cholesterol; 4 grams fat; 41 grams carbohydrates; 10
grams protein; 0.14 gram fiber
Recipe Source: Los Angeles Times - 12-16-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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