Cinnamon French Toast with Raspberries

 Year-Round Fresh pg. 61 serv 6 3 points STOVE
2 lg egg whites
1 large egg
1/3 c low-fat milk
2 T light brown sugar
½ t cinnamon
½ t vanilla extract
6 slices light whole wheat bread
1 ½ t canola oil
3 c raspberries
1 ½ t confectioners sugar

1. Whisk together egg whites, egg, milk, brown sugar, cinnamon, and vanilla in large shallow dish.
2. Dip each slice of bread in egg mixture, turning several times to coat.
3. Heat ½ t of oil in large nonstick skillet over medium heat. Add 2 slices of bread and cook, turning once, until golden brown, about 6 minutes. Repeat with remaining ½ t oil and remaining bread. Cut each slice in half on diagonal. Top with raspberries and sprinkle with confectioners’ sugar.