3/4 cup skim milk
1 medium banana — sliced
2 egg whites
1/4 teaspoon nutmeg
8 slices whole wheat bread
BLUEBERRY TOPPING 1 tablespoon cornstarch
1/4 teaspoon cinnamon
1/2 cup water
2 tablespoons honey
2 cups fresh or frozen blueberries
Heat oven to 425*. Spray 15x10x1 inch baking pan with cooking spray. In blender container or food processor bowl with metal blade, combine milk, banana, egg whites, and nutmeg. Blend until smooth. Pour into shallow bowl or pie pan. Dip bread in egg mixture; place in sprayed pan. Pour any remaining mixture over bread slices. Bake for 12 minutes. Turn and bake an additional 10 minutes or until golden brown.
Meanwhile, in small saucepan combine cornstarch, cinnamon, water and honey; blend well. Stir in blueberries. Cook over medium heat until mixture boils and thickens, stirring constantly. Serve over French Toast.
NUTRITION PER SERVING: 270 calories, 2 g fat, 9 g protein, 54 g carbohydrate, 2 mg cholesterol, 320 mg sodium, 420 mg potassium, 6 g dietary fiber.