Monte Cristo Light Recipe
Ingredients
| 1/4 cup plus 2 tablespoons low-sugar strawberry spread | ||
| Sandwich bread slice | 12 | |
| Turkey breast | 6 Ounce, thinly sliced | |
| Processed cheese slice | 6 | |
| 2 eggs, lightly beaten | ||
| 1 egg white, lightly beaten | ||
| Skim milk | 1/2 Cup (16 tbs) | |
| Yellow cornmeal | 2 Tablespoon | |
| Butter-flavored vegetable cooking spray | ||
| Powdered sugar | 1 Tablespoon, sifted | |
Directions
Spread 1 tablespoon strawberry spread on one side of each of 6 bread slices.
Place 1 ounce of turkey and 1 slice of cheese over strawberry spread on each bread slice; top with remaining 6 bread slices.
Combine eggs, egg white, and milk; stir well with a wire whisk.
Carefully dip sandwiches into egg mixture, allowing excess to drip off.
Sprinkle both sides of each sandwich evenly with cornmeal.
Coat a large nonstick skillet with cooking spray; place over medium-low heat until hot.
Place 3 sandwiches in skillet; cook sandwiches 6 to 8 minutes on each side or until bread is golden and cheese melts.
Remove from skillet, and sprinkle sandwiches evenly with half of powdered sugar.
Repeat procedure with remaining 3 sandwiches and remaining powdered sugar.
Place 1 ounce of turkey and 1 slice of cheese over strawberry spread on each bread slice; top with remaining 6 bread slices.
Combine eggs, egg white, and milk; stir well with a wire whisk.
Carefully dip sandwiches into egg mixture, allowing excess to drip off.
Sprinkle both sides of each sandwich evenly with cornmeal.
Coat a large nonstick skillet with cooking spray; place over medium-low heat until hot.
Place 3 sandwiches in skillet; cook sandwiches 6 to 8 minutes on each side or until bread is golden and cheese melts.
Remove from skillet, and sprinkle sandwiches evenly with half of powdered sugar.
Repeat procedure with remaining 3 sandwiches and remaining powdered sugar.
Chef
