RAISIN FRENCH TOAST
ripe banana, peeled
2 teaspoons frozen orange-juice concentrate
slices cinnamon-raisin bread
2 large egg whites
1/4 cup skim milk
1/4 cup nonfat or low fat yogurt
1 1/2 tablespoons maple syrup or honey
1 teaspoon butter
Mash banana coarsely with a fork. Stir in orange
juice concentrate; then spread over 2 slices of bread and top with the
remaining 2 slices of bread, forming 2 sandwiches.
In a pie plate, whisk
together egg whites and milk; add sandwiches and soak for about 20 seconds.
Turn sandwiches over and soak sandwiches for 20 seconds longer. Transfer to a
plate. Stir together yogurt and maple syrup or honey. Set aside.
nonstick skillet, melt 1/2 teaspoon butter over low heat. With a metal spatula,
place the sandwiches in the pan, and cook until the underside is browned. Lift
the sandwiches and add the remaining 1/2 teaspoon butter. Turn over and cook
Serve with sweetened yogurt. Double or triple this recipe
depending on the size of your gathering.