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Sandwich: Crunchy French Toast Sandwich

Source of Recipe

1,001 Delicious Recipes For People with Diabetes - e-mail
CRUNCHY FRENCH TOAST SANDWICH

Yield: 2 servings

- 2 egg whites or 1/4 cup no-cholesterol real egg product
- 3/4 cup fat-free milk
- 1 teaspoon vanilla
- 1 cup corn flakes, crushed
- 1 teaspoon ground cinnamon
- 2 teaspoons granulated sugar
- 1/4 cup fresh, or frozen blueberries
- 2 teaspoons grated lemon rind
- 2/3 cup fat-free cottage cheese
- 4 slices day-old, reduced-calorie white bread

Beat egg whites, milk, and vanilla in shallow bowl or pie plate. Combine corn flakes, cinnamon, and granulated sugar on sheet of waxed paper.

Stir blueberries and lemon rind into cottage cheese. Spread cheese mixture on 2 slices of bread; cover with remaining bread slices. Dip both sides of sandwiches into egg mixture, then lightly into crumb mixture, coating both sides. Place sandwiches on lightly greased cookie sheet.

Bake at 450ºF until crisp and lightly browned, about 10 minutes on each side.

1/2 of recipe equals: Calories: 290, Fat: 1.4 g, Cholesterol: 1.7 mg, Sodium: 723 mg, Protein: 21.9 g, Carbohydrate: 49.5 g ++++ Exchanges: 3 Bread/Starch, 1 Meat