Serving Size : 6
6 eggs, separated
3 tablespoons sugar
2 teaspoons orange peel, grated
1/2 teaspoon salt
1/2 cup orange juice, from frozen concentrate
2 tablespoons skim milk
12 bread slices
1 tablespoon powdered sugar
SAUCE:
1/2 cup sour cream
1/4 cup orange marmalade
Heat oven to 450°F. Grease large cookie sheet. In medium bowl, beat egg whites until foamy. Gradually add sugar, beating until stiff peaks form; set aside. Beat egg yolks; stir in orange juice, orange peel, salt and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices into egg mix until evenly coated. Place on prepared cookie sheet. Bake for 5-8 minutes or until golden brown ( do not turn toast). In small saucepan, combine sour cream and marmalade; heat over low heat just until warmed. Serve immediately with sauce.
Per Serving (excluding unknown items): 314 Calories; 10g Fat (29.3% calories from fat); 11g Protein; 45g Carbohydrate; 2g Dietary Fiber; 196mg Cholesterol; 523mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.