Ingredients
For the bread:
1 cup crushed shredded wheat cereal
1 tablespoon unsalted butter or margarine, melted
1 teaspoon cinnamon
2 tablespoons sugar substitute*
1 cup Homemade Vanilla Glucerna® Shake
1/4 cup egg substitute
2 teaspoons lemon or orange zest
6 pieces whole-wheat bread
For the sauce:
1-3/4 cups fresh blueberries (frozen can be used)
1/2 cup sugar-free maple syrup
2 tablespoons fresh lemon juice
Directions
- Preheat the oven to 400 degrees F. Line a large baking sheet with aluminum foil and spray generously with nonstick cooking spray.
- In a shallow dish, whisk together the cereal and melted butter; set aside. In a separate bowl, combine the cinnamon and sugar substitute and set aside.
- In a large shallow dish, whisk together the Glucerna Shake, egg substitute, and zest. Place the bread into the liquid mixture, turning bread slices once and allowing all of the liquid to be absorbed.
- Dip both sides of the bread into the cereal and place on prepared pan. Sprinkle with cinnamon mixture.
- Bake for 12 to 15 minutes or until golden brown.
- To prepare the sauce, combine all ingredients in a saucepan and simmer for 5 minutes. Serve warm and divide evenly among 6 pieces of breakfast toast.
*Recipe was tested using Splenda®†
†Splenda is not a registered trademark of Abbott Laboratoroies
| Serving Size 1 piece |
Amount Per Serving |
%DV* |
| |
Total Fat 5g |
8% |
| |
Saturated Fat 1g |
5% |
| Calories 190 |
Cholesterol 0mg |
0% |
| Calories from Fat 45 |
Sodium 260mg |
11% |
| |
Total Carbohydrate 35g |
12% |
| |
Dietary Fiber 4g |
16% |
| |
Sugars 11g |
|
| |
Protein 7g |
|
| Vitamin A 10% Vitamin C 30% Calcium 8% Iron 15% |
© 2008 Abbott Laboratories