Banana French Toast-Low-Cal
Yield
2 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
yogurt
plain, non-fat |
|
| ¼ | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
sugar
or sugar substitute |
|
| ½ | cup |
liquid egg substitute
|
|
| 4 | each |
white bread
reduced calorie, slices |
*
|
| 1 | each |
bananas
medium, sliced |
|
| ¼ | cup |
maple flavoring
reduced calorie syrup |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
yogurt
plain, non-fat |
|
| 1.3 | ml |
vanilla extract
|
|
| 5 | ml |
sugar
or sugar substitute |
|
| 118 | ml |
liquid egg substitute
|
|
| 4 | each |
white bread
reduced calorie, slices |
*
|
| 1 | each |
bananas
medium, sliced |
|
| 59 | ml |
maple flavoring
reduced calorie syrup |
* |
Directions
- In small bowl, whisk together yogurt, vanilla, and sugar Set aside.
- Pour egg substitute into shallow bowl; dip bread in egg substitute, coating both sides and absorbing all liquid.
- Spray large nonstick skillet with nonstick cooking spray; over medium heat, cook bread until browned Remove to heated platter, cover, and keep warm. In same skillet, quickly cook banana slices until golden on each side.
- Place 2 slices bread on each serving plate; top evenly with yogurt.
