| 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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