Title: Banana-Raisin French Toast
Categories: Main dish, Brunch, Breads
Yield: 2 Servings
-Dorothy Cross TMPJ72B
1 Ripe banana; peeled
2 ts Frozen OJ concentrate
4 Slices cinnamon-raisin bread
2 lg Egg whites
1/4 c Skim milk
1/4 c Nonfat or low-fat yogurt
1 1/2 tb Maple syrup; or honey
1 ts Butter
In a small, shallow bowl, mash banana coarsely with a fork. Stir in
orange-juice concentrate. Spread the banana mixture over 2 slices of bread
and top with remaining 2 slices of bread, forming 2 sandwiches. In a pie
plate, whisk together egg whites and milk; add sandwiches and soak for
about 20 seconds. Turn sandwiches over and soak for 20 seconds longer.
Transfer the sandwiches to a plate. In a small bowl, stir together yogurt
and maple syrup or honey. Set aside. In a nonstick skillet, melt 1/2 tsp.
butter over low heat. Tilt the pan to swirl the butter around the skillet.
With a metal spatula, place the sand- wiches in the pan, and cook until the
underside is browned, 5 to 7 minutes. Lift the sandwiches and add the
remaining 1/2 tsp. butter. Turn over and cook for 5 to 7 minutes longer, or
until browned. Serve with the sweetened yogurt. Serves 2. 302 calories per
serving: 4 grams fat, 317 mg sodium and 7 mg cholesterol. Source: Eating
Well Magazine - March/April, 1993 Reformatted by: CYGNUS, HCPM52C
