RECIPE: Stuffed French Toast

 

 

  

 

INGREDIENTS:

1. 6 slices Challah or French bread cut 2 inches thick
2. 1/4 cup part-skim ricotta cheese
3. 1/4 cup low-fat cottage cheese
4. 2 Tbsp low-fat cream cheese
5. 2 tsp. sugar
6. 2 tsp any extract (suggest: orange, vanilla, almond, strawberry)
7. 12 egg substitutes
8. 1/4 cup evaporated milk
9. cooking spray

PREPPARATION MEDTHOD:

• Cut a pocket in each slice of bread. Open carefully.  With an electric beater, whip together the cheeses, sugar and extract.  Divide the mixture evenly into 6 portions and insert a portion into each bread pocket.
• Beat together the egg substitutes, and milk.  Dip the bread slices in the mixture, turn to coat both sides.  Spray a nonstick pan lightly with nonstick cooking spray and heat over medium-high heat.  Cook the French toast for about 3-4 minutes on each side until golden brown. Enjoy!

Nutrition Information:

Per serving:

Calories 286; Calories from fat 38, total Fat 4g,Saturated Fat 2g, Cholesterol 8mg, sodium 645mg, Total Carbohydrate 38g, Dietary Fiber 2g, Sugars 7g, Protein 21g

Source:  American Diabetes Association, From Flavorful Seasons Cookbook and Live Healthy

Thank you for reading this Healthy Recipe!

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Follower Sunday: “Thank You Readership!” Guest-Chef Reyna Franco exudes and drizzles with NATURAL Sweetness; contributes family favorite Banana Challah French-Toast

by Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to introduce this week, Reyna Franco, my colleague, along with her, Banana Challah French Toast . 

Reyna Franco, MS, RD, CDN, CPT

Reyna has expertise in both nutrition and fitness. She is a registered dietitian (RD) and a National Academy of Sports Medicine (NASM) certified personal trainer. Reyna has a private practice in New York City where she provides nutrition counseling and personal training to her clients. She combines a holistic approach with science-based nutrition and exercise research. Her clients range in age from young children to older adults. She has been very successful providing nutrition and fitness guidance to beginner exercisers and Olympic hopefuls. Additionally, she gives nutrition and wellness presentations to sports clubs, schools and community centers. Reyna is also the renal dietitian and the cardiac rehab nutrition educator for New York Downtown Hospital. She takes pride in her work and is an enthusiastic coach.

When Reyna is not counseling clients, performing workshops or writing articles, you may find her cycling, running, swimming, skiing, or rock–climbing.

To learn more about Reyna, visit her website: www.reynafranco.com.

Here is a favorite family breakfast recipe from Reyna:

          

 

©  Banana - Challah French Toast

Recipe reprinted with permission from “reynafranco.com” by Reyna Franco.

Ingredients:

2 slices of challah for each person

1 egg for 2 slices of challah

Sliced bananas

2 Tb Milk

Vanilla extract

Butter for the pan

 

PREPARATION METHOD:

Slice challah.  Two slices for each person.  Slice the banana into thin slices.  Beat 1 egg for every 2 slices of challah.  For example, if you are serving 4 people, you will need 4 eggs and 8 slices of challah.  Add 2 tablespoons of milk to the eggs.  Add a dash of vanilla extract.  Beat that up.  Warm up the frying pan on a low heat and add enough butter to grease the bottom.  Dip the challah in the egg. Coat both sides of the bread.  Place into pan.  Place banana slices over the bread while in the pan.  When the cooked side is light brown, gently flip it over.  Cook the other side until light brown.  Remove from pan.  The bananas make this breakfast dish naturally sweet, it doesn't need syrup.  Enjoy!

Reyna Franco, MS, RD, CDN, CPT

Nutrition and Exercise Consulting

PS: Remember to visit Reyna, and she can be contacted at the following:

www.reynafranco.com

reyna@reynafranco.com

212-580-5695