1 ½ cups egg whites
1 ½ cups skim milk
2 tsp. granulated sugar substitute
½ tsp. salt
8 slices whole-grain bread
½ cup reduced-fat ricotta cheese
Whisk together egg whites, milk, sugar substitute and salt. Pour into a shallow dish.
Dip two bread slices in egg white mixture, coating well. Remove bread from egg mixture; drain excess liquid.
Cook bread in a lightly greased large nonstick skillet over medium heat, about two minutes on each side or until golden. Repeat with remaining bread and egg mixture.
Sprinkle toast with cinnamon; top each serving with 2 tbsp. ricotta cheese. Serve immediately.