Monte Cristo Light

• 1/4 cup plus 2 tablespoons low-sugar strawberry spread
• 12 (1-ounce) slices Vienna sandwich bread
• 6 ounces thinly sliced turkey breast (skinned before cooking and cooked without salt)
• 6 (3/4-ounce) slices low-fat process Swiss cheese
• 2 eggs, lightly beaten
• 1 egg white, lightly beaten
• 1/2 cup skim milk
• 2 tablespoons yellow cornmeal
• Butter-flavored vegetable cooking spray
• 1 tablespoon sifted powdered sugar

1. 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.
2. 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.
3. 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. Serve immediately.

lowsugar, sandwich bread, turkey, swiss cheese, eggs, egg, milk, yellow cornmeal, butter, powdered sugar

Taken from www.myrecipes.com/recipe/monte-cristo-light (may not work)