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Baked French Toast with Raspberry Sauce
Number of Servings: 4
Serving Size: 2 slices
This is a great version of French toast that you soak overnight in a tasty batter and let puff up in the oven.
|egg substitute equivalents||4|
|skim milk||0.67 cup|
|maple extract||1 tsp|
|whole-wheat bread||8 slices|
|frozen or fresh raspberries||2 cups|
|orange juice||1 Tbsp|
|vanilla extract||1 tsp|
Beat together eggs, milk, maple extract, cinnamon, and nutmeg in a medium bowl.2:
In a casserole dish, lay bread slices side by side. Pour over the egg-milk mixture, cover, and place in refrigerator overnight.3:
The next day, bake the French toast at 350 degrees for about 30 minutes until golden brown and slightly puffed.4:
To make raspberry sauce, puree raspberries in a blender. Strain to remove seeds.5:
In a small saucepan, combine pureed berries with orange juice, vanilla, and cornstarch.6:
Bring to a boil and cook for 1 minute until mixture is thickened. Serve over French toast.
|Calories from Fat 25|
|Total Fat 3g|
|Saturated Fat 1g|
|Dietary Fiber 8g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 2 1/2 Starch|
Complete Quick & Hearty Diabetic Cookbook, 2nd Edition
American Diabetes Association
The Complete Quick & Hearty Diabetic Cookbook features dozens of simple yet delicious recipes from appetizers and salads to pasta, poultry, and desserts. Choose from ore than 200 fast and simple-to-make, low-fat recipes with old-fashioned good taste. These are homestyle favorites brought back in healthy and tasty versions for everyone to enjoy!
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