Ingredients

1 1/4 cups cholesterol-free fat free egg substitute
1 slice low-calorie bread , broken into small pieces
2 tablespoons water
1 tablespoon raisins
1 tablespoon cinnamon
3 teaspoons Butter Buds or 3 teaspoons Molly McButter
1 tablespoon Splenda sugar substitute ( to taste )
1 teaspoon ginger ( optional )
1 teaspoon pumpkin pie spice ( optional )
sugar-free maple syrup ( optional )
French toast is a classic breakfast dish loved by many, but it is not always the healthiest option. This healthy French Toast Sweetie Scramble recipe is a great alternative, offering all the flavor without the unwanted calories, cholesterol and fat. The combination of cinnamon, raisins and optional ginger and pumpkin pie spice gives this dish a nice kick of spice while the egg substitute provides protein without the saturated fat. This recipe can help you start your day off on a healthy note and keep you energized throughout the day.

Instructions

1.In a mixing bowl, whisk together the egg substitute, water, Splenda and spices until well combined.
2.Add the bread pieces and raisins to the mixture, stirring until evenly coated.
3.Heat a non-stick skillet over medium-high heat and melt the Butter Buds or Molly McButter.
4.Add the egg mixture to the skillet and scramble until cooked through, about 4-5 minutes.
5.Serve hot with sugar-free maple syrup if desired.

PROS

This recipe is low cholesterol, low calorie, low fat and high in protein, making it a perfect meal for health-conscious individuals.

This recipe is also quick and easy to prepare, taking only 10 minutes to cook.

CONS

This dish may not satisfy those who crave a traditional, buttery French toast taste.

The use of egg substitute may not be appealing to those who prefer real eggs.

HEALTH & BENEFITS

This recipe is a healthier alternative to traditional French toast dishes.
Egg substitutes are lower in cholesterol and fat than real eggs, making them a good option for individuals who want to maintain a healthy heart.
Cinnamon has been known to regulate blood sugar levels and reduce inflammation, while ginger has been linked to aiding in digestion and reducing nausea.

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