Get out of bed breakfasts Part 5

[Guest guest]

All nutrition facts are per serving. The following recipes are from Jo

Lund's Cooking healthy with the Kids in Mind.

Peanut Butter and Jelly French Toast

serves 4

1/3 cup carnation nonfat milk powder

1/2 cup of water

1 egg

1 teaspoon vanilla extract

1/4 cup Pan reduced fat peanut butter

1/4 cup grape spreadable fruit spread

8 sliced reduced calorie bread

In a shallow bowl, combine dry milk powder, water, vanilla extract and egg.

Mix well to combine. Spread 1 tablespoon peanut butter and 1 tablespoon fruit

spread over 4 slices of bread. Top each with another slice of bread. Dip

each " sandwich " in the milk mixture, coating both sides. Place on hot griddle

or large skillet sprayed with butter flavored spray. Brown on both sides.

247 calories, 7 gm fat, 12 gm protein, 34 gm carbs, 352 mg sodium, 110 mg

calcium, 6 gm fiber

Pineapple upside-down french toast

serves 4 (2 pieces)

2 8oz cans pineapple slices, packed in water, drained reserving 1/4 cup

liquid

4 maraschino cherries, halved

1/4 cup brown sugar twin

1 1/3 cups skim milk

2 eggs or egg substitute

1 teaspoon cinnamon

1/2 teaspoon vanilla extract

8 slices reduced calorie bread

Preheat to 375 *. In a rimmed 9 X 13 inch cookie sheet sprayed with butter

flovored spray, evenly arrange pineapple slices. Place 1/2 cherry in center of

each pineapple ring. Evenly sprinkly brown sugar twin over the slices. In a

shallow bowl, combine the milk, pineapple juice, eggs, cinnamon and extract.

Dip bread slices into milk mixture coating both sides. Evenly place bread

slices over pineapple. Evenly pour any remaining milk mixture over the bread.

Bake 20 - 25 minutes.

235 calories, 3 gm fat, 11 gm protein, 41 gm carb, 305 mg sodium172 mg

calcium, 6 gm fiber