Banana-stuffed french toast *jb

Yield: 4 Servings

Measure Ingredient
1 cup Mashed ripe banana
½ teaspoon Lemon juice
4 1" thick slices Italian bread
1 cup Skim milk
2 tablespoons Brown sugar
2 teaspoons Vanilla extract
½ teaspoon Ground cinnamon
¼ teaspoon Baking powder
4 larges Egg whites
2 larges Eggs
2 teaspoons Margarine, divided
½ cup Maple syrup

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, 5⅒ g fat (13%), 12 g pro, 64.9 g carb, 2½ g fiber,

108 mg chol, 321 mg chol

Reprinted from Cooking Light Magazine, March 1997.

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