|  | | French Toast with a Crunch | |
Serves 4:
Ingredients:
1 egg white, lightly beaten
75 ml skimmed milk
juice and grated zest of 1 lime
1 teaspoon sugar or low-calorie granulated sweetener
50g unsweetened muesli
25g dried cranberries, finely chopped
4 slices multigrain bread
1 tablespoon olive oil
Method:
1. In a bowl whisk together the egg white, milk, lime juice and zest and sweetner. Place the muesli and cranberries on a flat plate and stir to mix well. Dip each piece of bread into the liquid and then into the muesli.
2. Heat half the oil in a large frying pan over a medium to low heat. Place half the bread in the pan and gently cook for 3 minutes each side. Heat the remaining oil and cook the remaining bread in the same way.
Variations:
Instead of cranberries you can use any other dried berries, such as blueberries or raspberries or bing cherries.
You can also substitute orange for the lime.
Recipe taken from The Essential Diabetes Cookbook by Antony Worrall Thompson with Louise Blair BSc in association with Diabetes UK (Kyle Cathie, £20)
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