6 tbsp plain nonfat yogurt
1/4 tsp vanilla extract
1 sugar substitute to equal 1 -- ts
1/2 cup egg substitute
4 slice reduced-calorie white bread
1 medium banana, sliced
1/4 cup red.-cal. maple-flavored, syrup
Directions
1. In small bowl, whisk together yogurt, vanilla, and sugar
substitute. Set aside. 2. Pour egg substitute into shallow bowl; dip
bread in egg substitute, coating both sides and absorbing all liquid.
3. Spray large nonstick skillet with nonstick cooking spray; over
medium heat, cook bread until browned on both sides. Remove to heated
platter, cover, and keep warm. In same skillet, quickly cook banana
slices until golden on each side. 4. Place 2 slices bread on each
serving plate; top evenly with yogurt mixture, banana slices, and
syrup. Each serving (2 slices) provides: 1/2 milk; 1 protein; 1
bread; 1/2 fruit; 25 optional calories. Per serving: 239 calories, 12
g protein, 2 g fat, 48 g carbohydrate, 150 mg calcium, 385 mg sodium,
1 mg cholesterol, 2 g dietary
fiber.
Source: "Weight Watchers Favorite Homestyle Recipes."
Servings: 2 servings
Banana French Toast/Ww Recipe brought to you by Recipe Ideas
Categories: Banana; Bread; Breads; Breakfast; French
The History of Recipes
Academics have proved the existance of recipes back into antiquity, at least as far into history as ancient Egypt, and maybe even further. Interesting though that maybe, mostly, these ancient recipes were just basic hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe found, according to academics are a few clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Much later, in Roman times a roman called Apicius created a few documents detailing recipes enjoyed by wealthy roman citizens. In his publication, he describes how the meals were separated into starters, main meal and desserts, something we still use today. Additionally, he recounts how the Roman chefs made use of a wide range of aromatic flavors, including a few you will know such as bay, rue and parsley. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the East, such as basil and rosemary. These new spices and herbs led to an eruption in books on cooking, most of which still exist in private collections. Over the succeeding few hundred years, the upper classes competed to serve the most extravagent meals, and as a result cooks and their collection of recipes were much in demand. Even so, it was during the 19th century that fine cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing popular recipes of the day. When we get to the twentieth century, cookery books are highly popular mostly as a result of increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Banana French Toast_Ww recipe.
