If you are looking for a healthier and elegant new way to serve French Toast, try this easy recipe. Makes a beautiful presentation!
3 cups Special K cereal
1 Package Nadja’s Petite Angel Cakes
16 ounces fat and cholesterol free egg substitute.
2 Tbsp skim milk
1 tsp vanilla extract
Pre-heat oven to 200F. Crush cereal until course, not fine, in a large plastic bag using a rolling pin. Pour into a flat dinner size plate. Mix all the egg mixture ingredients together in a medium bowl, using a whisk. Split each Angel Cake cross wise (like a bagel) into 12 halves.
Heat a large non-stick frying pan over medium heat. Remove from heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Dip Petite Angel Cake, piece at a time, into the egg mixture. Transfer right away to plate with cereal crumbs and coat well on both sides. Transfer to frying pan and cook on both sides until golden brown, approximately one minute on each side. Place on an oven proof platter and keep warm in the oven until all pieces have been prepared. Do not cover.
Serve warm dusted with Icing sugar or with maple syrup.
Garnish with fruit.
COOKS TIP: Any left over egg mixture can be poured into the sprayed frying pan like a thin crepe. Cook on both sides and serve along side the French Toast.
Per serving (serves 6)
Fat 2 grams