Monday, March 30, 2009
Banana French Toast
2 egg whites (or ¼ C egg substitute)
¼ C skim milk
½ t vanilla extract
½ t ground cinnamon
1 t Splenda
1 ripe banana
4 slices light whole-wheat bread
4 T reduced-calorie or sugare free maple syrup (optional)
Place egg whites, milk, vanilla, cinnamon, Splenda, and banana in a blender and combine for 1 minute, until smooth. Pour mixture into a shallow bowl.
Lightly coat a nonstick skillet with cooking spray; place over medium heat. Dip bread slices into the egg mixture, turning to coat and draining excess back into the dish. Place the bread slices into the skillet. Cook until golden brown, turning once, about 1 to 2 minutes per side. Top with 2 tbsp. of reduced calorie maple syrup and serve immediately.