Guest guest Posted May 18, 2004 Report Share Posted May 18, 2004 > > FRENCH TOAST BITES > Yield: 2 servings > Source: " The Diabetes Snack, Munch, Nibble, Nosh Book " by Ruth Glick > > 2 slices whole-wheat or cracked wheat bread > 1/4 cup liquid egg substitute > 3 tablespoons low-fat (1%) milk > 1/4 teaspoon vanilla extract > Pinch cinnamon or nutmeg > Pinch salt (optional) > > Cut each bread slice into 4 squares or triangles. > In a medium shallow bowl or flat casserole, stir together the egg > substitute, milk, vanilla, cinnamon, and salt (if desired). > Add the bread. With a large flat spoon or narrow blade spatula, > gently move the squares around slightly to help them absorb the > liquid. When about half the liquid has been absorbed, turn them and > repeat the process until most of the egg mixture is used up. > Transfer the squares to a large nonstick spray-coated non-stick > skillet preheated over medium heat. Brown each slice for 3 to 4 > minutes, turning each over once with a narrow blade spatula during > cooking. Serve plain or with a desired topping. > > Nutritional Information Per Serving (1 piece): Calories: 96, Fat: 1 > g, Cholesterol: 1 mg, Sodium: 214 mg, Carbohydrate: 15 g, Dietary > Fiber: 2 g, Sugars: 2 g, Protein: 7 g > Diabetic Exchanges: 1 Starch > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.