• 1 cup Chocolate Ready-to-Drink Milk
• 1 cup egg substitute
• 8 slices white bread
• 1 cup nonfat vanilla yogurt
• Raspberries (optional)

Whisk together milk and egg substitute in a medium bowl. Lightly spray non-stick cooking spray in large skillet over medium heat and dip bread into milk and egg mixture, coating evenly. Cook bread on each side for about 3 minutes or until cooked through. Top each slice with approximately 2 tablespoons of lowfat vanilla yogurt and add raspberries if desired.

Source: National Dairy Council