CRUNCHY FRENCH TOAST SANDWICH

Yield: 2 servings
Source: "1,001 Recipes For People with Diabetes" by Surrey Books


INGREDIENTS

- 2 egg whites or 1/4 cup no-cholesterol real egg product
- 3/4 cup fat-free milk
- 1 teaspoon vanilla
- 1 cup corn flakes, crushed
- 1 teaspoon ground cinnamon
- 2 teaspoons granulated sugar
- 1/4 cup fresh, or frozen blueberries
- 2 teaspoons grated lemon rind
- 2/3 cup fat-free cottage cheese
- 4 slices day-old, reduced-calorie white bread

DIRECTIONS

Beat egg whites, milk, and vanilla in shallow bowl or pie
plate. Combine corn flakes, cinnamon, and granulated sugar
on sheet of waxed paper.

Stir blueberries and lemon rind into cottage cheese. Spread
cheese mixture on 2 slices of bread; cover with remaining
bread slices. Dip both sides of sandwiches into egg mixture,
then lightly into crumb mixture, coating both sides. Place
sandwiches on lightly greased cookie sheet.

Bake at 450 degrees until crisp and lightly browned,
about 10 minutes on each side.

Nutritional Information Per Serving (1/2 of recipe):
Calories: 290, Fat: 1.4 g, Cholesterol: 1.7 mg,
Sodium: 723 mg, Protein: 21.9 g, Carbohydrate: 49.5 g
Diabetic Exchanges: 3 Bread/Starch, 1 Meat