1/4 C. ricotta cheese

1/4 C. cottage cheese — whipped

2 T. lowfat cream cheese

2 tsp. white sugar

2 tsp. vanilla extract

3 C. egg substitute

1/4 C. evaporated milk

Cut a pocket in each slice of bread. Open carefully

 

In a large bowl, combine the ricotta, cottage cheese and cream cheese. Add the sugar and flavoring extract and beat until smooth. Spread the mixture evenly into each bread pocket. Beat together the egg substitutes and milk. Dip the slices of bread in the egg mixture. Heat a nonstick pan over medium-high heat. Coat with cooking spray. Cook the toast on each side for about 3 to 4 minutes per side until golden brown.

 

 

Yield:

Calories:

Fat:

Fiber: