Monte Cristo Sandwich

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Low Carb Sweet Bread:
6 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 tsp. vanilla extract
2 tbsp. wheat flour - sifted
2 tbsp. soy flour - sifted

Raspberry Jam:
1/4 cup simple syrup (equal parts Splenda and Water)
6 oz. fresh raspberries
1/4 tsp. pectin

Sandwich Filling:
6 egg yolks and 1 egg
1/4 cup heavy cream
1 tsp. cinnamon
2 tbsp. butter
1/2 lb. sliced deli ham - very thin
1/2 lb. sliced deli turkey - very thin
2 oz. sliced Swiss cheese - very thin
2 oz. sliced American cheese

Sweet bread preparation: 3.3 net carbs per slice, makes 4 slices
In mixer beat egg whites until soft peaks form. Add cream of tartar, salt and vanilla extract and continue to mix until hard peaks form. Fold in both flours gently to keep volume. Spray bottom of metal loaf pan and place egg white mixture in pan. Bake for 25 minutes in a 350 degree oven. Remove pan from oven and let cool by inverting pan on cooling rack. Slice loaf of bread horizontally first then in half to make 4 - 6 slices.

Raspberry Jam Preparation: makes 6 servings -2.5 net carbs per serving
In heated sauce pan add simple syrup and raspberries. Mash raspberries with bean masher and add pectin then stir. Pour raspberry mixture into small bowl and let chill in refrigerator overnight. Remove from refrigerator and serve with Monte Cristo.

Sandwich preparation:
Preheat non-stick pan over medium heat. In a bowl, beat eggs and cream with fork. Dip two slices of bread at a time and fry in pan with canola spray. Flip bread and top with one slice of cheese on each side of bread. Take 3 oz. of sliced turkey and 3 oz. of sliced ham and heat in pan while cheese melts on bread. Top one slice of bread with turkey and ham then one slice of cheese. Remove from pan slice in half and serve with raspberry jam.

Yields 2 large sandwiches - 14 net carbs per sandwich