Serves: 4
Total Calories: 217

4 egg substitute equivalents
2/3 cup fat-free milk
1 teaspoon maple extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
8 slices whole wheat bread
2 cups frozen or fresh raspberries
1 tablespoon orange juice
1 teaspoon vanilla extract
2 teaspoons cornstarch

1. 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°F for about 30 minutes until golden brown and slightly puffed.

4. To make raspberry sauce, puree raspberries in a blender. Strain to remove seeds. In a small saucepan, combine pureed berries with orange juice, vanilla, and cornstarch. Bring to a boil and cook for 1 minute until mixture is thickened. Serve over French toast.

EXCHANGES
2 1/2 Starch

NUTRITION FACTS
Calories 216
Calories from Fat 25
Total Fat 3 grams
Saturated Fat 1 gram
Cholesterol 1 milligram
Sodium 400 milligrams
Total Carbohydrate 38 grams
Dietary Fiber 8 grams
Sugars 8 grams
Protein 12 grams

Nutritional Facts:

Serves: 4
Total Calories: 217
Calories from Fat: 30

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Baked French Toast With Raspberry Sauce
Blueberry Scones
Corn Cakes
Fresh Blueberry Pancakes
Fruit Puff Pancake
Hash Browns
Italian Frittata
Mini Breakfast Quiches
Turkey Sausage Patties
Western Omelet