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Recipe Name: Orange French Toast Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 2

2 Eggs, beaten very lightly
or use egg substitute
1/3 Cup(s) Unsweetned orange juice or
juice of 1 med. orange
1/2 Teaspoon(s) Pure vanilla extract
1 Teaspoon(s) Grated orange rind
4 Bread - day-old bread is
better than fresh
2 Teaspoon(s) Margarine
This is from the cookbook called THE ART OF COOKING FOR THE DIABETIC
-REVISED EDITION by Mart Abbott Hess, R. D., M. S., and
katharineMiddleton. Mix together the eggs, orange juice, vanilla, and
orangerind; pour into a pie plate. Dip each slice of bread into the
mixtureuntil all liquid is absorbed into bread. Heat margarine in a
largefrying 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, Chol274 mg. FOOD EXCHANGES PER SERVING: 2 starch exchanges plus 1
high-fatmeat exchange. Low sodium diets: Use unsalted margarine.
Personal note:Use light bread with 40 calories per slice. This would
cut down onnutritive values and would give you 1 starch exchange
instead of 2 andusing egg substitute would give you lean or medium fat
meat exchangeinstead of high-fat meat exchange. Posted to MM-Recipes
Digest V5 #021by "Robert Ellis" <> on Jan 20,

Nutrition (calculated from recipe ingredients)
Calories: 134
Calories From Fat: 93
Total Fat: 10.4g
Cholesterol: 256.7mg
Sodium: 142.3mg
Potassium: 102.4mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 8.7g

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