Guest guest Posted July 5, 2004 Report Share Posted July 5, 2004 PINEAPPLE FRENCH TOAST 4 slices Light and Spongy loaf, cut into 1/2-inch slices 3 eggs (use 1 egg yolk and 3 egg whites) 2 Tablespoons crushed canned no sugar added pineapple 1/4 cup evaporated skim milk 1/8 teaspoon each ground coriander and cinnamon 2 dashes each ground cloves and red (cayenne) pepper 4 teaspoons Italian olive oil or canola oil 2 teaspoons date sugar 1. In large bowl, soak bread in lightly beaten mixture of eggs, pineapple, skim milk, and spices. Let stand until most of liquid is absorbed. 2. Heat 2 teaspoons oil in a nonstick skillet until hot. Add bread, spooning with remaining liquid. Saute over medium high heat until browned on both sides, adding balance of oil just before turning. Serve at once, sprinkled with date sugar, if desired. NOTE: Good-quality commercial Italian or French bread may be substituted for Light and Spongy Loaf, bearing in mind that nutritional values will vary from those below. Per serving Calories: 140 Carb: 14 g Protein: 7 g Saturated Fat: 1 g Cholesterol: 69 mg Dietary fiber: 0.3 g Sodium: 65 mg Exchanges: 1 starch/bread 1/2 lean meat 1 fat ------------------------------------------- Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
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