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INGREDIENTS
1 - 1 1/2
scoops
100% ANY WHEY
Protein
3 slices whole wheat
bread
1/2 cup whole-wheat
pastry flour
2 cups blueberries
(fresh or frozen-thawed)
2 tablespoons lemon
juice
2 tablespoons granulated
Splenda®
1 1/2 cups egg
substitute
3/4 cup fat-free milk
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1 |
Crumb bread and
place into a large
mixing bowl. Add
100% ANY
WHEY Protein
and flour to bread
crumbs and stir with
a fork to blend. |
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2 |
Place whole
blueberries into a
medium mixing bowl
and sprinkle lemon
juice and Splenda®
over blueberries.
Stir with a fork to
mix. Add egg
substitute and milk.
Stir to mix again.
Add blueberry, egg
mixture to bread
crumb mixture and
stir well with fork
to blend.
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3 |
Spray pan with
non-stick cooking
spray. Preheat pan
to medium heat. With
1/4 measuring cup,
scoop batter onto
heated pan. Spread
batter to 4-inch
circles. Cook until
both sides are
golden brown and
toast feels light
and fluffy. |
Tip:
Don't turn each more
than twice per side.
Yields 4
servings
24 g protein/serving
Splenda® is a registered
trademark of Splenda,
Inc. |
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