BANANA-STUFFED FRENCH TOAST

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1 cup mashed ripe banana

1/2 teaspoon lemon juice

4 (1-inch-thick) slices Italian bread

1 cup 1% low-fat milk

2 tablespoon brown sugar

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon baking powder

4 large egg whites

2 large eggs

2 teaspoons margarine; divided

1/2 cup maple syrup

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1. Combine banana and lemon juice in a small bowl. Stir well; set aside.

2. Cut bread sliced 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.

3. Combine milk, brown sugar, vanilla, cinnamon, baking powder, egg whites
and 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.

4. Melt 1 teaspoon margarine in a large non-stick skillet over medium heat.
Add half of bread pieces. Cook 4 minutes. Carefully turn bread over; cook 3
minutes more or until browned. Repeat procedure with remaining margarine
and bread pieces. Serve with maple syrup.

Yields 4 servings (Serving size = 2 bread pieces and 2 tablespoons maple
syrup)

CALORIES: 354; PROTEIN: 12g; FAT: 5g; CARBS: 65g; FIBER: 3g; CHOL: 108mg;
SODIUM: 321mg; IRON: 2mg; CALC: 144mg.

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