1 - 1 1/2 scoops 100% ANY WHEY Protein
3 slices whole wheat bread
1/2 cup whole-wheat pastry flour
2 cups blueberries (fresh or frozen-thawed)
2 tablespoons lemon juice
2 tablespoons granulated Splenda®
1 1/2 cups egg substitute
3/4 cup fat-free milk1 Crumb bread and place into a large mixing bowl. Add 100% ANY WHEY Protein and flour to bread crumbs and stir with a fork to blend.
2 Place whole blueberries into a medium mixing bowl and sprinkle lemon juice and Splenda® over blueberries. Stir with a fork to mix. Add egg substitute and milk. Stir to mix again. Add blueberry, egg mixture to bread crumb mixture and stir well with fork to blend.
3 Spray pan with non-stick cooking spray. Preheat pan to medium heat. With 1/4 measuring cup, scoop batter onto heated pan. Spread batter to 4-inch circles. Cook until both sides are golden brown and toast feels light and fluffy.
Tip: Don't turn each more than twice per side.