---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Banana-Raisin French Toast
  Categories: Main dish, Brunch, Breads
       Yield: 2 Servings
  
            -Dorothy Cross TMPJ72B
       1    Ripe banana; peeled
       2 ts Frozen OJ concentrate
       4    Slices cinnamon-raisin bread
       2 lg Egg whites
     1/4 c  Skim milk
     1/4 c  Nonfat or low-fat yogurt
   1 1/2 tb Maple syrup; or honey
       1 ts Butter
  
   In a small, shallow bowl, mash banana coarsely with a fork. Stir in
   orange-juice concentrate. Spread the banana mixture over 2 slices of bread
   and top with remaining 2 slices of bread, forming 2 sandwiches. In a pie
   plate, whisk together egg whites and milk; add sandwiches and soak for
   about 20 seconds. Turn sandwiches over and soak for 20 seconds longer.
   Transfer the sandwiches to a plate. In a small bowl, stir together yogurt
   and maple syrup or honey. Set aside. In a nonstick skillet, melt 1/2 tsp.
   butter over low heat. Tilt the pan to swirl the butter around the skillet.
   With a metal spatula, place the sand- wiches in the pan, and cook until the
   underside is browned, 5 to 7 minutes. Lift the sandwiches and add the
   remaining 1/2 tsp. butter. Turn over and cook for 5 to 7 minutes longer, or
   until browned. Serve with the sweetened yogurt. Serves 2. 302 calories per
   serving: 4 grams fat, 317 mg sodium and 7 mg cholesterol. Source: Eating
   Well Magazine - March/April, 1993 Reformatted by: CYGNUS, HCPM52C
  
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