Monday, February 4, 2013

French Toast with Ricotta

This recipe, published in People Magazine, came from one of Hollywood's top trainers Harley Pasternak.

What I loved about it - in addition to being low calorie - is that it was almost too good-looking to eat.

Bon Appetit!

French Toast with Ricotta
Makes four servings

1 ½ cups egg whites
1 ½ cups skim milk
2 tsp. granulated sugar substitute
½ tsp. salt
8 slices whole-grain bread
Ground cinnamon
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.