Recipe 10-52: Stuffed French Toast Layered with Light Cream Cheese and Bananas

Breakfast

recipe 10-52: Stuffed French Toast Layered with Light Cream Cheese and Bananas

Category: BreakfastYield: 4 servings

Ingredients

8 slices whole-wheat bread

2 ounces light cream cheese

4 small bananas

Batter

11⁄2 cups egg substitute

3⁄4 cup skim milk

1 teaspoon vanilla

1⁄2 teaspoon cinnamon

Syrup

1 cup fresh strawberries, cleaned and cut

1⁄4 cup strawberry all-fruit jam

1 tablespoon lemon juice

Steps

1.Lay out bread and spread all 8 slices evenly with cream cheese.

2.Slice bananas paper-thin and layer on 4 slices of bread, overlapping slightly, and top each slice with other side of bread; press down lightly. Cut in half diagonally.

3.Whip together batter ingredients to a smooth consistency.

4.Heat a nonstick pan and spray with vegetable oil spray.

5.Dip the banana sandwiches carefully in batter on both sides to absorb batter. Place in nonstick pan and brown nicely on both sides, about 11⁄2 to 2 minutes per side. Do not let the pan get too hot or the toast will brown without cooking in the middle. Transfer to an oven-safe dish.

6.Warm slightly in the oven to crisp before serving.

7.While the French toast is in the oven, blenderize strawberries, jam, and lemon juice until smooth. Serve as syrup on the side.

Nutritional Analysis

KcaloriesProtein (g)Fat (g)Carbo (g)Sodium (mg)Chol (mg)

52623118655210

recipe 10-53: Glazed Grapefruit and Orange Slices with Maple Vanilla Sauce

Category: BreakfastYield: 4 portions

Ingredients

2 grapefruit, peeled and sliced

3 oranges, peeled and sliced

1 ounce maple syrup

2 ounces apple juice

1 ounce water

1 tablespoon granola

4 sprigs mint

Steps

1.Alternate orange slices and grapefruit slices on individual plates like spokes on a wheel until you have 4 portions.

2.Heat maple syrup, apple juice, and water. Reduce glaze by half. Pour lightly over fruits. Top with granola and very thin strips of mint.

Nutritional Analysis

KcaloriesProtein (g)Fat (g)Carbo (g)Sodium (mg)Chol (mg)

124213020

recipe 10-54: Whole-Wheat Peach Chimichangas

Category: BreakfastYield: 6 portions

Ingredients

4 peaches (fresh), diced

2 tablespoons honey

1 pound nonfat cottage cheese

1 teaspoon cinnamon

1⁄2 teaspoon nutmeg

8 whole-wheat flour tortillas

Steps

1.In a preheated nonstick pan, quickly sauté the peaches. Remove from heat and add honey. Toss to coat peaches and return to heat and toss for about 2 minutes. Remove from heat and let cool.

2.Place cottage cheese and spices in a bowl and mix together. Fold in coated peach mixture and hold until ready to fill tortillas.

3.Warm tortillas on a griddle for a minute, just to make flexible. Cover and reserve for filling process.

4.Spoon about half cup of mixture into center of tortilla. Spread evenly. Fold side a little to keep mixture from oozing out.

5.In a heated pan with vegetable spray, lightly brown and finish in moderate oven (3258F).

Nutritional Analysis

KcaloriesProtein (g)Fat (g)Carbo (g)Sodium (mg)Chol (mg)

250181.2432405