Super French Toastbreakfast, diabetic 2 eggs 1/4 cup orange juice 1/4 teaspoon salt 1/2 cup cornflakes; crushed 1/4 cup wheat germ 1/4 cup ground pecans 3 tablespoon margarine 8 slice whole wheat bread; =or=- 8 slice french bread Beat the eggs, orange juice, and salt in a flat bowl with a fork or whisk until blended. Mix the cornflakes, wheat germ, and nuts in a pie pan or cake pan. Heat the margarine in a large skillet. Dip bread slices into egg mixture and then into cornflake mixture, coating both sides. Place in skillet as many pieces as will fit comfortably in 1 layer (2 or 3 batches may be needed). Cook until brown on both sides, turning slices carefully with wide spatula. Keep finished toast warm if cooking more batches. Yield: 8 slices Nutrient analysis of 1 slice: 1 starch/bread; 1 medium-fat meat exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g carbohydrate; 374 mg sodium; 66 mg cholesterol. Source: The Complete Diabetic Cookbook by PJ Palumbo, MD and Joyce Daly Margie, MS. Posted by Dar Rains |
