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Cinnamon French Toast with Raspberries 3–4
P r e p 1 0 m i n
C o o k 2 0 m i n
Ser ves 6
Who needs syrup? This quickie-brekkie is a flavor-bomb with remix potential: Swap out the cinnamon for ¼ teaspoon of almond extract and top with peaches.
1. In a large shallow dish, whisk the egg whites, egg, milk, brown sugar, cinnamon, and vanilla.
2 large egg whites 1 large egg ⅓ cup low-fat (1%) milk 2 tbsp light brown sugar, not packed ½ tsp ground cinnamon ½ tsp vanilla extract 6 slices reduced-calorie whole-wheat bread 1½ tsp canola oil, divided 3 cups fresh raspberries 1½ tsp powdered sugar
TEST KITCHEN TIP
2. Dip each slice of the bread into the egg mixture, turning several times to coat. 3. In a large nonstick skillet over medium heat, warm ½ tsp oil. Cook 2 slices of the bread, turning once, until golden brown, about 6 minutes. Repeat with the remaining 1 tsp oil and bread. Cut each slice in half on a diagonal. Top with the raspberries and sprinkle with powdered sugar. Per serving (1 slice French toast, ½ cup raspberries, and ¼ tsp sugar): 127 Cal, 3 g Total Fat, 1 g Sat Fat, 107 mg Sod, 21 g Total Carb, 8 g Sugar, 6 g Fib, 6 g Prot.
Making more French toast than fits in the pan at once? Keep the cooked slices on a parchment lined baking sheet in a 180°F oven until serving.
Easy Ever yday Cooking
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