EGGLESS FRENCH TOAST

1/2 cup non-fat milk
1 tbsp cornstarch
1 tsp vanilla extract (or other extract of your choice)
2 slices (1 oz each) whole wheat bread
2 tsp reduced-calorie margarine, divided use

Combine milk, cornstarch and vanilla in a small bowl and stir until cornstarch is dissolved.

In a shallow pan, place bread slices and pour milk mixtures over the bread.

In a preheated nonstick skillet or griddle (on medium heat) melt 1 tsp. of the margarine. Then place bread in skillet or griddle and brown lightly. Turn bread over, adding remaining margarine and brown on the other side.

Serve hot. Sprinkle with cinnamon or maple syrup of topping of your choice.

Makes 2 slices
Source: Lean and Luscious and Meatless, volume 3 by Bobbie Hinman and Millie Snyder