• 4 egg whites or ½ cup egg substitute
• ½ cup skim milk
• ½ cup Nutri-grain wheat cereal, crushed
• 4 slices low calorie bread
• ½ cup non-fat plain yogurt
• 1 can (8-ounces) unsweetened crushed pineapple
• Non-stick cooking spray

Beat egg whites with milk in a pie pan, set aside. Place cereal in other pie pan. Coat skillet with non- stock cooking spray and heat on medium heat.

Dip each bread slice into egg mixture and then into cereal, coating both sides. Cook until browned on both sides.

Mix yogurt and pineapple; warm if desired. Serve on top of toast.

Freeze leftovers in individual freezer bags. When ready to use, toast to thaw and heat.

Serves: 4
Fat grams: 1.5
Protein: 9.4
Phase: Fast, 1, 2, 3, 4