From: Denise Austin's Morning Stretch
Try This Low-Fat French Toast
I love making breakfast for my family on the weekend. During the week,
it's a wonder that everyone gets to eat an egg, cereal or even a piece
of toast as they're flying out the door — you know what I'm talking
about. On the weekends, I set out nice plates and make cocoa for the
girls and a big pot of coffee for me and Jeff. Then I put together
this super-fast, super-easy take on French toast, and we all relax
and enjoy. I hope you like it as much as we do!
3 Tbsp sugar-free raspberry or strawberry spreadable fruit
2 cups sliced strawberries
1 large egg
1 large egg white
2/3 cup low-fat (1 percent) milk
1 1/2 tsp vanilla extract
Pinch ground nutmeg
1 Tbsp unsalted butter, divided
8 slices thin whole-wheat bread
Preheat the oven to 200 degrees F. Place a serving platter in the
oven to hold the French toast.
Place the fruit spread in a medium bowl and stir until smooth. Stir
in the strawberries. Set aside. In a pie plate or shallow bowl, beat
the egg, egg white, milk, vanilla extract, and nutmeg with a fork
until blended. Melt 1/2 tablespoon butter in a large nonstick skillet
over medium heat. Dip a bread slice into the egg mixture, letting
it soak briefly on both sides. Place the soaked slice in the skillet;
add 1 or 2 more soaked slices. Cook, turning once, until lightly
golden, about 3 minutes per side.
Place the cooked French toast in the oven to keep warm. Repeat with
the remaining bread slices, adding the remaining 1/2 tablespoon butter
as needed. Serve the French toast hot with the strawberry mixture on
top.
Servings: 4
Serving Size: 2 slices
Nutrition per Serving:
270 Calories, 11g Protein, 10g Total Fat, 70mg Cholesterol,
38g Carbs, 4g Dietary Fiber, 300mg Sodium
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