1 ½ cup low-fat cottage cheese
Splenda to taste
1 cup blueberries
2 eggs plus 2 egg whites beaten
¾ cup low-fat milk
1 tsp ground cinnamon
½ tsp vanilla extract
6 slices whole-grain bread
Topping: Blend cottage cheese, splenda, and ½ cup of the blueberries on high for 30 seconds or until smooth and creamy.
In a large bowl, mix together the eggs, milk, cinnamon, and vanilla extract. Soak the bread one slice at a time until it’s saturated with liquid, then grill it over medium-high heat on a nonstick skillet coated with cooking spray until lightly browned on both sides. Put topping on top and extra blueberries on the side.
565 calories; 46g protein; 66g carbs; 13g fat. 9g fiber