Serves 5



In a shallow dish, whisk together Egg Beaters, half-and-half, and cinnamon. Warm a large skillet over medium-high heat and spray with FAT FREE cooking spray. Dip 4 crescent halves in egg mixture to coat both sides. Using a fork, remove crescents from egg mixture, letting excess mixture drip off. Place crescent halves in hot skillet. Cook 2 to 3 minutes per side or until lightly browned. Repeat procedure with remaining crescent halves. Set aside and keep warm.

In a large skillet, combine corn syrup, brown sugar, lite maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana slices and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast. Serve immediately.

~ Lindsay

Original recipe for Paula Deen’s Bananas Fosters French Toast can be found on www.pauladeen.com.