Post by chief_cook2 on Mar 25, 2004 17:46:54 GMT -6
> Serves 4 (2 slices)
>
> 4 egg substitute equivalents
> 2/3 cup skim milk
> 1 tsp maple extract
> 1 tsp cinnamon
> 1/2 tsp nutmeg
> 8 slices whole-wheat bread
> 2 cups frozen or fresh raspberries
> 1 tbsp orange juice
> 1 tsp vanilla extract
> 2 tsps cornstarch
>
> Beat together eggs, milk, maple extract, cinnamon, and nutmeg in a medium
> bowl.
>
> In a casserole dish, lay bread slices side by side. Pour over the egg-milk
> mixture, cover, and place in refrigerator overnight.
>
> The next day, bake the French toast at 350 degrees for about 30 minutes
> until
> golden brown and slightly puffed.
>
> To make raspberry sauce, puree raspberries in a blender. Strain to remove
> seeds. In a small saucepan, combine pureed berries with orange juice,
> vanilla,
> and cornstarch. Bring to a boil and cook for 1 minute until mixture is
> thickened. Serve over French toast.
>
> Exchanges: Starch 2-1/2
> Calories 216;Fat 3g;Chol 1mg;Sodium 400mg;Carbs 38g;Fiber 8g;Protein 12g
>