French Toast Sandwiches
4 thin slices whole-grain bread
2 large eggs (alternative: 1/2 cup egg substitute )
1/4 cup skim milk
1/2 teaspoon vanilla extract
2 tablespoons reduced-fat cream cheese
2 tablespoons apricot preserves
2 teaspoons powdered sugar
1/4 cup warm maple syrup
In a bowl or baking dish large enough for flat bread, beat eggs with milk and vanilla. Make 2 sandwiches with the cream cheese and apricot preserves. Put sandwiches in egg/milk/vanilla mixture, carefully turning so both sides absorb the liquid.
Lightly coat a nonstick skillet or griddle with cooking spray and heat to medium. Cook sandwiches until golden and the middle is heated through, turning once, about 2 to 3 minutes per side. Dust lightly with powdered sugar and serve with maple syrup.
Using eggs, each serving contains approximately 413 calories, 70 g carbohydrates, 6.25 g protein, 9.5 g fat, 419 mg sodium, and 4 g fiber. Using egg substitute, each serving contains about 392 calories, 69 g carbohydrates, 6 g protein, 6.5 g fat, 467 mg sodium, and 4 g fiber.
This recipe is gout-friendly because it contains foods that are moderate in purines. You should limit the amount of bran and wheat germ you eat to 2 ounces per day.