French Toast
Source For Diabetic French Toast Recipe: The Complete Diabetic Cookbook by PJ Palumbo, MD and Joyce Daly Margie, MS. Posted by Dar Rains Servings: 8
( Retrieved from http://www.easy-diabetic-recipes.com/index.html )
Prep Time: 15 minutes
Cooking Time: 7-10 minutes
Yields 8 servings; 1 slice each
Nutrient analysis of 1 slice: 1 starch/bread; 1 medium-fat meat exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g carbohydrate; 374 mg sodium; 66 mg cholesterol.
- 2 Eggs
- 1/4 cup Orange juice
- 1/4 tsp Salt
- 1/2 cup Cornflakes, crushed
- 1/4 cup Wheat germ
- 1/4 cup Ground pecans
- 3 tbsp Margarine
- 8 slice Whole wheat bread
- Beat the eggs, orange juice, and salt in a flat bowl with a fork or whisk until blended.
- Mix the cornflakes, wheat germ, and nuts in a pie pan or cake pan.
- Heat the margarine in a large skillet. Dip bread slices into egg mixture and then into cornflake mixture, coating both sides.
- Place in skillet as many pieces as will fit comfortably in 1 layer (2 or 3 batches may be needed).
- Cook until brown on both sides, turning slices carefully with wide spatula. Keep finished toast warm if cooking more batches.
Tags: Bed-Stuy, Bed-Stuy Campaign Against Hunger, BSCAH, community health, diabetic recipes, Dr. Melony Samuels, food pantry, health, healthy meals, healthy recipes, hunger, New York, social services, Super Pantry, Urban Farming, Victory Garden
This entry was posted on Saturday, January 14th, 2012 at 11:42 am
You can follow any responses to this entry through the RSS 2.0 feed.