Jean's French Toast

Jul 12, 2008 at 10:48 p.m. ET

This recipe can easily be halved or doubled.

6 tablespoons egg substitute
2 teaspoons Splenda
6 tablespoons 2 percent milk
1/4 teaspoon ground nutmeg
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
4 1-ounce slices sourdough bread
2 teaspoons (per serving) Promise Buttery Spread
1 tablespoon (per serving) pure maple syrup

1. Place the egg substitute, Splenda, milk, ground nutmeg, vanilla and salt in a large mixing bowl. Whisk until well blended. Heat a non-stick griddle over medium-high heat. When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place 4 slices of bread into the batter. Gently dunk and turn the bread until it is well coated and slightly soaked.

2. Place the 4 slices of soaked bread on the griddle and cook for about 3 - 4 minutes. Turn and cook on the other side. Cook, turning occasionally, until both sides are golden brown. Depending on your stove or griddle you may need to reduce the heat slightly.

3. Remove and top with one teaspoon of Promise Buttery Spread on each piece of toast and serve one tablespoon of pure maple syrup for every two slices of French toast.

Per serving (Makes 2 servings of 2 slices French toast, with 2 teaspoons Take Control Light margarine and 1 tablespoon pure maple syrup): 284 calories, 6g fat (1g saturated fat), 46g carbs, 2g fiber, 11g protein, <5mg cholesterol, 660mg sodium <></5mg>m>