1 C. mashed ripe banana
\n1\/2 tsp. lemon juice
\n4 (1-inch-thick) slices Italian bread
\n1 C. skim milk
\n2 T. brown sugar
\n2 tsp. vanilla extract
\n1\/2 tsp. ground cinnamon
\n1\/4 tsp. baking powder
\n4 large egg whites
\n2 large eggs
\n2 tsp. margarine, divided
\n1\/2 C. maple syrup<\/p>\n
Combine banana and lemon juice in a small bowl. Stir well; set aside. Cut bread slices in half crosswise; cut a slit through cut sides of each piece of bread to form a pocket. Stuff 2 T. banana mixture into pocket of each piece of bread. Combine milk and next 6 ingredients (milk through eggs) in a large shallow dish, and stir well with a whisk. Arrange stuffed bread pieces in a single layer in dish, turning to coat. Cover and chill 45 minutes or until milk mixture is absorbed, turning bread pieces over after 20 minutes. Melt 1 tsp. margarine in a large nonstick skillet over medium heat; add half of bread pieces. Cook 4 minutes. Carefully turn bread over; cook 3 minutes or until browned. Repeat procedure with remaining margarine and bread pieces. Serve with maple syrup.<\/p>\n
Yield: 4 servings
\nServing Size: 2 bread pieces and 2 T. maple syrup<\/p>\n
Caloires: 354
\nFat: 5.1g
\nFiber: 2.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. mashed ripe banana 1\/2 tsp. lemon juice 4 (1-inch-thick) slices Italian bread 1 C. skim milk 2 T. brown sugar 2 tsp. vanilla extract 1\/2 tsp. ground cinnamon 1\/4 tsp. baking powder 4 large egg whites 2 large eggs 2 tsp. margarine, divided 1\/2 C. maple syrup Combine banana and lemon juice in a small bowl. Stir well; set aside. Cut bread slices in half crosswise; cut a slit through cut sides of each piece of bread to…<\/p>\n