Banana-stuffed French Toastlow-fat, breakfast 1 cup mashed ripe banana 1/2 teaspoon lemon juice 4 1 thick slices italian -bread 1 cup skim milk 2 tablespoon brown sugar 2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 4 large egg whites 2 large eggs 2 teaspoon margarine, divided 1/2 cup maple syrup Combine banana and lemon juice in a small bowl. Stir well; set aside. Cut bread slices in half crosswise; cut a slit through cut sides of each piece of bread to form a pocket. Stuff 2 tablespoons banana mixture into pocket of each piece of bread. Combine milk and next 6 ingredients (milk through eggs) in a large shallow dish, and stir well with a whisk. Arrange stuffed bread pieces in a single layer in dish, turning to coat. Cover and chill 45 minutes or until milk mixture is absorbed, turning bread pieces over after 20 minutes. Melt 1 teaspoon margarine in a large nonstick skillet over med. heat; add half of the bread pieces. Cook 4 minutes. Carefully turn bread over; cook 3 minutes or until browned. Repeat procedure with remaining margarine and bread pieces. Serve with maple syrup. Per serving: 354 cal, 5.1 g fat (13%), 12 g pro, 64.9 g carb, 2.5 g fiber, 108 mg chol, 321 mg chol Reprinted from Cooking Light Magazine, March 1997. |
