2 egg whites or 1/4 cup no cholesterol real egg product
3/4 cup fat free milk
1 teaspoon vanilla
1 cup corn flakes, crushed
1 teaspoon ground cinnamon
2 teaspoons granulated sugar
1/4 cup fresh or frozen blueberries
2 teaspoons grated lemon rind
2/3 cup fat free cottage cheese
4 slices day old, reduced calorie white bread
Beat egg whites, milk and vanilla in shallow bowl or pie plate. Combine corn flakes, cinnamon and granulated sugar on sheet of waxed paper. Stir blueberries and lemon rind into cottage cheese. Spread cheese mixture on 2 slices of bread; cover with remaining bread slices. Dip both sides of sandwiches into egg mixture, then lightly into crumb mixture, coating both sides. Place sandwiches on lightly greased cookie sheet. Bake at 450F until crisp and lightly browned, about 10 minutes on each side. Serves 2.
Nutritional Information per serving:
Calories: 290, Fat: 1.4 g, Cholesterol: 1.7 mg, Sodium: 723 mg, Protein: 21.9 g, Carbohydrate: 49.5 g
Diabetic Exchanges: 3 Bread/Starch, 1 Meat
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