Monte Cristo Light
|Low-sugar strawberry spread||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Vienna sandwich bread slices||12 Ounce (12 Slices, 1 Ounce Each)|
|Thinly sliced turkey breast||6 Ounce, skinned before cooking and cooked without salt|
|Low fat process swiss cheese slices||4 1⁄2 Ounce (6 Slices, 3/4 Ounce Each)|
|Eggs||2 , lightly beaten|
|Egg white||1 , lightly beaten|
|Skim milk||1⁄2 Cup (8 tbs)|
|Yellow cornmeal||2 Tablespoon|
|Vegetable cooking spray||1 (Butter Flavored)|
|Sifted powdered sugar||1 Tablespoon|
Spread 1 tablespoon strawberry spread on one side of each of 6 bread slices.
Place 1 ounce of turkey and 1 slice of cheese over strawberry spread on each bread slice; top with remaining 6 bread slices.
Combine eggs, egg white, and milk; stir well with a wire whisk.
Carefully dip sandwiches into egg mixture, allowing excess to drip off.
Sprinkle both sides of each sandwich evenly with cornmeal.
Coat a large nonstick skillet with cooking spray; place over medium-low heat until hot.
Place 3 sandwiches in skillet; cook sandwiches 6 to 8 minutes on each side or until bread is golden and cheese melts.
Remove from skillet, and sprinkle sandwiches evenly with half of powdered sugar.
Repeat procedure with remaining 3 sandwiches and remaining powdered sugar.