Baked French Toast with Maple Yogurt and Fruit
6 slices Texas toast bread
1 egg
4 egg whites
1 c dry milk powder
1 1/4 c Mayfield milk
1/2 tsp vanilla
1/8 tsp tsp cinnamon
1/2 c nonfat plain yogurt
3 T maple syrup
3 c mixed fresh berries, such as sliced strawberries, blueberries or raspberries
 

Arrange bread in a greased 9x13-inch glass baking dish; set aside. Beat egg and egg whites in a mixing bowl. Dissolve dry milk powder in milk. Add milk mixture, vanilla and cinnamon to eggs and mix well. Pour mixture slowly over bread in dish. Bake at 350 degrees for 25 minutes or until bread is golden brown. Meanwhile, mix yogurt and syrup in a small bowl. Spoon yogurt mixture over individual servings of baked French toast. Top with fresh berries. Yield: 6 servings

Exchanges and Nutritional Analysis:
Exchanges: 1 dairy, 1 bread/grain 1
fruit, 1/2 meat
Calcium (mg): 286
Calories: 251
% calories from carbohydrate: 69
% calories from protein: 22
% calories from fat: 9
Fiber (g): 4


Ham & Cheese Muffins
1-1/2 c all-purpose flour
1/2 c cornmeal
2 T sugar
1 T baking powder
1/2 t salt
1/2 c shredded reduced-fat cheddar cheese
4 oz reduced-sodium or turkey ham, finely diced
2 egg whites
1 c Mayfield Milk
1/2 c Mayfield Lowfat Cottage Cheese
2 T vegetable oil
Salsa of choice
 

Cook Time: 20-25 min.
Makes: 12 servings

Combine dry ingredients in a large bowl; mix well.
Stir in cheese and ham, set aside. In a separate bowl, beat egg whites. Add milk, cottage cheese, and oil to beaten eggs. Add milk/egg mixture to dry ingredients and stir until just moistened. Spoon batter into nonstick muffin cups.
Bake at 400° F degrees for 20-25 minutes, or until golden brown. Serve with salsa on the side.


Mexican Cornbread
½ cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 egg
2 egg whites
1 1/3 cup Mayfield skim milk
1 tablespoon canola oil
1 jalapeno pepper, chopped
3 tablespoons chopped red bell pepper
1 ½ cups shredded reduced-fat Colby-jack cheese
 

Cook Time: 40 min.
Makes: 9 servings

Combine cornmeal, flour, baking powder and salt in a mixing bowl.  In a separate bowl, beat egg and egg whites.  Add Mayfield milk and oil to eggs and mix.  Add mixture to dry ingredients and blend until smooth.  Stir in jalapeno and bell peppers and cheese.  Pour batter into a nonstick 9x9-inch square baking pan.  Bake at 350 degrees for 40 minutes.  Cool slightly and cut into squares.


Minnesota Muffins
1 cup all-purpose flour
½ cup cornmeal
½ cup sugar
½ teaspoon salt
1 tablespoon baking powder
¾ cup cold cooked wild rice
1 egg
1 cup Mayfield skim milk
¼ cup vegetable oil
1 cup fresh blueberries
 

Cook Time: 15 to 20 min.
Makes: 12 muffins

Combine flour, cornmeal, sugar, salt and baking powder in a large bowl; mix well.  Stir in wild rice.  In a separate bowl, beat egg.  Mix in Mayfield Skim Milk and oil until smooth.  Add milk mixture to dry ingredients and stir until just moistened.  Fold in blueberries.  Spoon batter into nonstick muffin cups.  Bake at 400 degrees for 15 to 20 minutes or until golden brown.