Post by SugarBane on Jan 26, 2004 17:38:41 GMT -5
LC BREAD FOR MAKING FRENCH TOAST
6 LARGE EGGS
1/4 TEASPOON CREAM OF TARTAR
1 TEASPOON SPLENDA SWEETENER
1/4 CUP ATKINS BAKING MIX
1/4 CUP GROUND ALMONDS
SEPARATE THE EGGS & PUT INTO SEPARATE LARGE BOWLS. BEAT THE WHITES, CREAM OF TARTAR & SPLENDA UNTIL VERY STIFF PEAKS FORM. BEAT THE YOLKS THEN ADD THE BAKING MIX & GROUND ALMONDS, BLEND WELL. ADD A LARGE SPOONFUL OF THE WHITES & BLEND IN WELL. DRIZZLE THE EGG MIXTURE OVER THE WHITES & FOLD IN UNTIL ALL IS BLENDED WELL BEING CAREFUL NOT TO BREAK DOWN THE WHITES.
SPRAY OR GREASE AN 8" LOAF PAN & CAREFULLY SPOON IN THE BATTER. BAKE IN A PREHEATED 350* OVEN FOR 15 MINUTES THEN TURN THE OVEN DOWN TO 325 & BAKE AN ADDITIONAL 15 MINUTES.
WHEN BAKED REMOVE FROM OVEN & TURN LOAF, TOP SIDE UP ONTO A COOLING RACK. WHEN COOL SLICE INTO 12 SLICES THEN WRAP 2 SLICES PER SERVING IN SARAN & FREEZE UNTIL READY TO MAKE FRENCH TOAST .
CARBS PER SLICE OF BREAD:1.3 MINUS 0.3 GRAMS FIBER= 1 CARB
6 LARGE EGGS
1/4 TEASPOON CREAM OF TARTAR
1 TEASPOON SPLENDA SWEETENER
1/4 CUP ATKINS BAKING MIX
1/4 CUP GROUND ALMONDS
SEPARATE THE EGGS & PUT INTO SEPARATE LARGE BOWLS. BEAT THE WHITES, CREAM OF TARTAR & SPLENDA UNTIL VERY STIFF PEAKS FORM. BEAT THE YOLKS THEN ADD THE BAKING MIX & GROUND ALMONDS, BLEND WELL. ADD A LARGE SPOONFUL OF THE WHITES & BLEND IN WELL. DRIZZLE THE EGG MIXTURE OVER THE WHITES & FOLD IN UNTIL ALL IS BLENDED WELL BEING CAREFUL NOT TO BREAK DOWN THE WHITES.
SPRAY OR GREASE AN 8" LOAF PAN & CAREFULLY SPOON IN THE BATTER. BAKE IN A PREHEATED 350* OVEN FOR 15 MINUTES THEN TURN THE OVEN DOWN TO 325 & BAKE AN ADDITIONAL 15 MINUTES.
WHEN BAKED REMOVE FROM OVEN & TURN LOAF, TOP SIDE UP ONTO A COOLING RACK. WHEN COOL SLICE INTO 12 SLICES THEN WRAP 2 SLICES PER SERVING IN SARAN & FREEZE UNTIL READY TO MAKE FRENCH TOAST .
CARBS PER SLICE OF BREAD:1.3 MINUS 0.3 GRAMS FIBER= 1 CARB