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INGREDIENTS

1/3 c Unsweetned orange juice or
2 md Eggs, beaten very lightly
2 ts Margarine
1/2 ts Pure vanilla extract
1 ts Grated orange rind
4 sl Bread - day-old bread is

Servings

INSTRUCTIONS

This is from the cookbook called THE ART OF COOKING FOR THE DIABETIC - REVISED EDITION by Mart Abbott Hess, R. D., M. S., and katharine Middleton. Mix together the eggs, orange juice, vanilla, and orange rind; pour into a pie plate. Dip each slice of bread into the mixture until all liquid is absorbed into bread. Heat margarine in a large frying pan over medium heat and lightly brown bread on both sides. YIELD: 2 servings of 2 slices of toast. NUTRITIVE VALUES PER SERVING: CHO 29 G, PRO 10 g, FAT 11 g, CAL 265, Fiber 1.7g, Sodium 371 mg, Chol 274 mg. FOOD EXCHANGES PER SERVING: 2 starch exchanges plus 1 high-fat meat exchange. Low sodium diets: Use unsalted margarine. Personal note: Use light bread with 40 calories per slice. This would cut down on nutritive values and would give you 1 starch exchange instead of 2 and using egg substitute would give you lean or medium fat meat exchange instead of high-fat meat exchange. Posted to MM-Recipes Digest V5 #021 by "Robert Ellis" on Jan 20, 1998

NOTES

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Orange French Toast

1/3 c Unsweetned orange juice or 
2 md Eggs, beaten very lightly 
2 ts Margarine 
1/2 ts Pure vanilla extract 
1 ts Grated orange rind 
4 sl Bread - day-old bread is

This is from the cookbook called THE ART OF COOKING FOR THE DIABETIC -  REVISED EDITION by Mart Abbott Hess, R. D., M. S., and katharine Middleton.  Mix together the eggs, orange juice, vanilla, and orange rind; pour into  a pie plate.  Dip each slice of bread into the mixture until all liquid is  absorbed into bread. Heat margarine in a large frying pan over medium heat  and lightly brown bread on both sides. YIELD: 2 servings of 2 slices of  toast. NUTRITIVE VALUES PER SERVING: CHO 29 G, PRO 10 g, FAT 11 g, CAL 265,  Fiber 1.7g, Sodium 371 mg, Chol 274 mg. FOOD EXCHANGES PER SERVING: 2  starch exchanges plus 1 high-fat meat exchange. Low sodium diets: Use  unsalted margarine. Personal note: Use light bread with 40 calories per  slice.  This would cut down on nutritive values and would give you 1 starch  exchange instead of 2 and using egg substitute would give you lean or  medium fat meat exchange instead of high-fat meat exchange.  Posted to MM-Recipes Digest V5 #021 by "Robert Ellis"  <rpearson@snowcrest.net> on Jan 20, 1998

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Nutrition

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Serving Size: 1 Serving (11g)
Recipe Makes: 2 Servings

Calories: 71
Calories from Fat: 68 (96%)

Amt Per Serving		% DV

	Total Fat 7.5g	10 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 88.1mg		3 %
Potassium 5.4mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.3g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 71

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