From Paulette Vickery's Recipe Collection

BB: FRENCH TOAST

breads

1 cup eggbeaters
1/3 cup skim milk
1 teaspoon ground cinnamon
1 teaspoon vanilla
2 tablespoon liquid butter buds
10 each slices nonfat bread
1 single light maple syrup

In a shallow pan or bowl, combine eggbeaters, milk, cinnamon, and vanilla. In a non-stick skillet, over medium heat, in liquid butter buds, place the pieces of white bread after they have been dipped in the eggbeater mixture. Brown about 3 minutes on each side. Add more liquid butter buds if needed. Serve with light maple syrup. Per serving: fat 0 G, cholesterol 0 MG, fiber 6 G, calories 112, 0 percent calories from fat, protein 8 G, carbohydrate 14 G, sodium 347 MG.

Yield: 5 servings