Egg whites and nonfat milk take the guilt out of this breakfast favorite. You will be so surprised by the great taste that the fat and sugar of traditional French Toast will not be missed. Enjoy it with sliced strawberries or any seasonal fruit.

Servings: 2

Here's what you need...
• 4 egg whites
• 2/3 cup nonfat milk
• 2 slices whole wheat bread
• 1/2 cup nonfat ricotta cheese
• 1 pinch salt
• 1/4 teaspoon ground cinnamon
• Sliced Strawberries (optional)

Instructions:
• Thoroughly mix the egg whites, milk, salt and cinnamon. Soak bread in the egg white mixture.
• Coat a nonstick skillet with cooking spray and place over medium heat. Cook the bread until each side it set and bread is light brown. Place French toast on a plate top with ricotta and garnish with sliced strawberries and cinnamon.

Nutritional Analysis: One serving equals 182 calories, 1.5g fat, 23g carbohydrate, and 18g protein

Tags: French Toast, Healthy Breakfasts

Low Fat Recipe

Ingredients:

• 1/3 cup dates, pitted and chopped
• 1/3 cup dried apricots, chopped
• 1/3 cup golden raisins
• 1 cup almond slivers
• 3/4 cup flour + 1 tablespoon flour
• 3 eggs
• 1 1/2 cups brown sugar substitute
• 3/4 teaspoon baking powder

Instructions:

• Place the dates, apricots, raisins and almond slivers into a large mixing bowl. Add the 1 tablespoon of flour and toss to coat the other ingredients well.
• In a different mixing bowl break the eggs.
• Using an electric mixer on low beat the eggs until they become foamy. Carefully add the brown sugar substitute being sure to continue mixing while adding. Continue mixing 4 minutes or until the mixture become thick.
• In another bowl sift together the remaining flour and baking powder. Add the egg mixture to the dry ingredients and continue mixing until completely moistened.
• Fold in the date mixture being sure to incorporate into the batter well. Heat the oven temperature to 350 degrees.
• Spray the bottom and sides of a baking pan with a non stick cooking spray. Using a rubber spatula spread the mixture evenly into the baking pan.
• Bake 18 minutes or until when touched slightly with a fingertip the bars bounce back easily.
• Remove from the oven and allow to cool completely at room temperature.
• Cut into 16 bars and store in an air tight container for up to 7 days.

Nutritional Information (Approximate Values)

Per Serving 1 bar

Calories 201, Carbohydrate 35 g, Fat 7 g, Saturated Fat 1 g, Fiber 2 g,
Protein 3 g, Sodium 81 mg

Tags: Breakfast bars, low fat recipes