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 >
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