| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | French | Breakfasts, Breads, Low fat | 4 | Servings |
INGREDIENTS
| 1/2 | c | Egg substitute-frozen; thawed |
| 1/4 | c | Skim milk |
| 3 | tb | Powdered sugar |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Ground cloves |
| 1/2 | ts | Vanilla extract |
| Vegetable cooking spray | ||
| 4 | oz | Whole wheat bread; (4 slices) |
| 1 | ts | Powdered sugar |
INSTRUCTIONS
1. Combine first 6 ingredients in a shallow dish, stirring well. 2. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. 3. Dip bread slices, 1 at a time, into egg mixture, coating well. Place 2 bread slices in skillet, and cook 4 minutes on each side or until browned. Repeat procedure with remaining 2 bread slices. Sprinkle 1 teaspoon powdered sugar evenly over toast. NOTES : Cal 113.7, Fat 1.3g, Carb 21.6g, Fib 2.2g, Pro 5g, Sod 200mg, CFF 9.7%. Posted to Digest eat-lf.v097.n311 by Reggie Dwork <reggie@reggie.com> on Dec 08, 1997
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