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    CRUNCHY FRENCH TOAST SANDWICH


    Source of Recipe


    Aunt Saunny

    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

    DIRECTIONS
    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; coverwith 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 450 degrees until crisp and lightly browned, about 10 minutes on each side.

 

 

 

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