This is a great diabetic kids french toast recipe. I think fixing a hot breakfast is a small way to say I love you to our kids. They may not realize it now, but they will look back and know that it was something special that was done for them.
1/4 cup part-skim ricotta cheese
1/4 cup whipped cottage cheese
2 tbsp low-fat cream cheese
2 tsp sugar
2 tsp any extract
= (try orange, vanilla, strawberry,
12 egg substitutes
1/4 cup evaporated milk
Cooking spray, as needed
Recipe Instructions: 1. Cut a pocket in each slice of bread. Open carefully.
2. With an electric beater, whip together the cheeses, sugar, and extract. Spread the mixture evenly into each bread pocket.
3. Beat together the eggs and milk. Dip the bread slices in the egg-milk mixture. Turn to coat both sides.
4. Heat a nonstick pan over medium-high heat. Coat with spray. Cook the toast on each side for about 3 to 4 minutes per side until golden brown.
This recipe yields 6 servings. Serving Size: 1 slice (2 egg substitutes).
Exchanges Per Serving: 2 1/2 Starch, 2 Very Lean Leat.
Nutrition Facts: Calories 286; Calories from Fat 38; Total Fat 4g; Saturated Fat 2g; Cholesterol 8mg; Sodium 645mg; Carbohydrates 38g; Dietary Fiber 2g; Sugars 7g; Protein 21g.
Comments: Stuffed French toast with a creamy filling is good paired with a fibrous fruit such as a 1/2 cup fresh raspberries. 6 slices challah or French bread, cut 2 inches thick (if you can find whole-wheat, the better)
This French toast is high in sodium, primarily because of the cheeses. For a lower-sodium dish, substitute no-salt cheeses if you can find them.
Source:"The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org"S(Formatted for MC6):"08-18-2002 by Joe Comiskey - email@example.com"Copyright:"© American Diabetes Association, 1998" Servings: 6