4 thin slices whole-grain bread
2 large eggs (alternative: 1/2 cup egg substitute )
1/4 cup skim milk
1/2 teaspoon vanilla extract
2 tablespoons reduced-fat cream cheese
2 tablespoons apricot preserves
2 teaspoons powdered sugar
1/4 cup warm maple syrup
Preheat oven to 300 degrees. In a bowl or baking dish large enough for flat bread, beat eggs with milk and vanilla. Make two sandwiches with the cream cheese and preserves. Put sandwiches in egg/milk/vanilla mixture, carefully turning so both sides absorb the liquid.
Lightly coat a nonstick skillet or griddle with cooking spray and heat to medium hot. Cook sandwiches until golden, turning once, about two to three minutes per side. Place on cookie sheet in oven to finish heating until ready to serve. Dust lightly with powdered sugar and serve with maple syrup.
Using eggs, each serving contains approximately 413 calories, 70 g carbohydrates, 4 g protein, 9.5 g fat, 419 mg sodium, and 4 g fiber. Using egg substitute, each serving contains about 392 calories, 69 g carbohydrates, 15.5 g protein, 6.5 g fat, 467 mg sodium, and 4 g fiber.
This recipe is gout-friendly because it contains foods that are moderate in purines. You should limit the amount of bran and wheat germ you eat to 2 ounces per day.