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Dredging the bread in crisp cereal crumbs
adds a crunchy coating to this melt-in-your-mouth dish.
Lorena Garcia's Crispy
- 1 cup 1% low-fat milk
3/4 cup half-and-half
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
2 tablespoons vanilla extract
4 large eggs
6 thick slices white bread, crusts removed and cut diagonally
4 cups cornflakes cereal, finely crushed
2 tablespoons ground cinnamon
1 cup strawberries, sliced
1 cup fat-free vanilla yogurt
- Preheat oven to 350°F (175°C).
- Combine milk, half-and-half, SPLENDA®
Granulated Sweetener, and vanilla; whisk until SPLENDA® Granulated
Sweetener dissolves. Add eggs, whisking until blended.
- Dip bread into the milk mixture; dredge
in cornflakes cereal. Place on a baking sheet.
- Bake for 5 to 10 minutes or until golden
- Sprinkle a small amount of cinnamon over
6 plates. Arrange 2 toast triangles in the center of each plate.
Arrange strawberries around toast; top toast with a small scoop
of vanilla yogurt. Sprinkle with cinnamon. Garnish with fresh
mint sprigs, if desired.
Makes 6 servings.
Nutritional Information Per Serving (1/6
of recipe): Calories 320 | Calories from Fat 80 | Fat 9g (sat
4.0g) | Cholesterol 155mg | Sodium 460mg | Carbohydrates 45g
| Fiber 3g | Sugars 11g | Protein 12g
Recipe and photograph courtesy of Splenda,
Inc. Splenda® is a no-calorie sweetener made from sugar that
is suitable for diabetics. For more information regarding this
product, please call 1-800-777-5363 or visit their website at