Chef Dale Van Sky's healthful version of the classic cuts out butter and adds fruit for a sweet, crunchy start to the morning (or afternoon, if that's more your style).

Ingredients

　　1 cup cornflake crumbs

　　1 tablespoon toasted sliced almonds

　　1/2 cup egg whites (or egg substitute)

　　1/2 teaspoon pure vanilla extract

　　1/2 teaspoon cinnamon

　　4 slices cinnamon-raisin bread

　　1/4 cup mashed banana

　　Strawberries and blueberries (optional)

　　Heat griddle over medium-high heat. Combine cornflake crumbs and almonds in a bowl. Combine egg whites, vanilla extract and cinnamon in another bowl. Dip 1 slice bread in egg batter, then coat on both sides with cornflake crust; repeat with remaining bread slices. Spread mashed banana on 1 side of 2 pieces of crusted bread; top with remaining 2 bread slices to make 2 sandwiches. Cook sandwiches on griddle until golden brown, 2 minutes per side. Cut in half and serve with fresh berries, if desired.

Nutrition Per Serving

　　5 g fat

　　1 g saturated

　　54 g carbohydrates

　　4 g fiber

　　14 g protein

　　#### Nutritional analysis provided by Self