Recipe adapted from Betty Crocker's Low-fat, Low-cholesterol cooking today
4 points per serving
12 slices French bread, ½ inch thick
6 T fat-free soft cream cheese
¼ c preserves or jam (any flavor)
½ c egg beaters or 4 egg whites, slightly beathen
½ c skim milk
2 T sugar
powdered sugar (optional)
syrup (optional) – points not calculated
- Spread one side of the 6 slices of bread with 1 T of the cream cheese. Spread one side of the other 6 slices with 2 t of the preserves. Place bread with cream cheese and bread with preserves together in pairs (basically, make a sandwich with cream cheese and jam).
- Beat egg product, milk, sugar until smooth; pour into shallow bowl.
- Spray griddle or skillet with cooking spray; heat griddle or skillet over medium-low heat or to 325. Dip each side of sandwich into egg mixture. Cook sandwiches 2 to 3 minutes on each side or until golden brown. Transfer to plate; dust with powdered sugar. Serve with syrup.
Serve with turkey bacon or sausage and some fruit, like orange wedges. This makes a great “brinner” (breakfast for dinner) or breakfast.