Eggless french toast #2
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Skim milk |
| 1 | tablespoon | Cornstarch |
| 1 | teaspoon | Vanilla or other extract of your choice |
| 2 | slices | Whole wheat bread/1 oz.slice |
| 2 | teaspoons | Reduced-calorie margarine |
Directions
SOURCE: Lean and Lucsious and Meatless, volume 3 in the series, by Bobbie Hinman and Millie Snyder, copyright 1992, ISBN #1-55958-110-7.
MM format by Ursula R. Taylor.
Combine milk, cornstarch and vanilla in a small bowl and stir until conrstarch is dissolved. In a shallow pan - place bread slices and pour milk mixtures over the bread.
In a preheated nonstick skillet or griddle (on medium heat) - melt 1 tsp. of the nargarine. Then place bread in skillet or griddle and brown lightly. Turn bread over, adding remaining margarine and brown on the other side. Serve hot.
Sprinkle with cinnamon or maple syrup of topping of your choice.
NUTRITIONAL INFO per serving: 130 calories, 5 g protein, 3 g fat, 20 g carbohydrate, 258 mg sodium, 2 mg cholesterol. EXCHANGES: ½ fat serving, 1 bread serving, ¼ milk serving, + 15 additional calories.
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