Banana-stuffed french toast *jb
Yield: 4 Servings
Ingredients:
- 1 c Mashed ripe banana
- 1/2 ts Lemon juice
- 4 1" thick slices Italian --bread
- 1 c Skim milk
- 2 tb Brown sugar
- 2 ts Vanilla extract
- 1/2 ts Ground cinnamon
- 1/4 ts Baking powder
- 4 lg Egg whites
- 2 lg Eggs
- 2 ts Margarine divided
- 1/2 c Maple syrup
Instructions:
Combine banana and lemon juice in a small bowl. Stir well; set aside. Cut bread slices in half crosswise; cut a slit through cut sides of each piece of bread to form a pocket. Stuff 2 tablespoons banana mixture into pocket of each piece of bread. Combine milk and next 6 ingredients (milk through eggs) in a large shallow dish and stir well with a whisk. Arrange stuffed bread pieces in a single layer in dish turning to coat. Cover and chill 45 minutes or until milk mixture is absorbed turning bread pieces over after 20 minutes. Melt 1 teaspoon margarine in a large nonstick skillet over med. heat; add half of the bread pieces. Cook 4 minutes. Carefully turn bread over; cook 3 minutes or until browned. Repeat procedure with remaining margarine and bread pieces. Serve with maple syrup. Per serving: 354 cal 5.1 g fat (13%) 12 g pro 64.9 g carb 2.5 g fiber 108 mg chol 321 mg chol Reprinted from Cooking Light Magazine March 1997.
