Recipe of the Month

 

From:  Kidney Friendly Comfort Foods, A Collection of Recipes for Eating Well with Chronic Kidney Disease

by Katie Lee Joel

 

For other great recipes, visit www.aakp.org (select search site, type in recipes) and www.davita.com/recipes/

Kentucky Crunch French Toast

 

Makes 6 servings

1 slice each

 

4 eggs, slightly beaten

2 tablespoons sugar

¾ cup liquid non-dairy creamer

1 teaspoon vanilla extract

6 slices white bread (not whole wheat)

1 ½ cups cornflakes, slightly crushed

3 tablespoons no-salt margarine

3 tablespoons cinnamon

3 tablespoons sugar

 

Mix the eggs, sugar, non-dairy creamer and vanilla in a shallow dish or pie pan.  Soak the bread in the mixture until soft, turning once.  In another large, shallow baking dish spread the cornflakes, then coat all the soaked bread slices with cornflakes on each side.

 

Add the margarine to a skillet or frying pan and cook the bread slices over medium high heat, turning to brown on each side.  Mix cinnamon and sugar together in a separate bowl.  Sprinkle over top of slices and serve.\

 

Nutritional Analysis:

Per serving – 1 slice

 

Calories:                         255 kcals

Protein:                            6 g

Carbohydrates:                29g

Total Fat:                        12 g

Sat. Fat                            2.1 g

Cholesterol:                     125 mg

Phosphorus:                    82 mg

Sodium:                          244 mg

Fiber:                               1 g

Calcium:                         44 mg

Potassium:                      127 mg/3.3 mEq (milliequivalent)

 

Nebraska Kidney Association