3 tbsp. peach preserves
1/4 tsp. reduced sodium soy sauce
2 tsp. Regina white wine vinegar

EGG FOO YUNG:

1 (8 oz.) container egg beaters Cholesterol-Free 99% Real Egg Product
1 c. Chun King bean sprouts, well drained
2 tbsp. cornstarch
4 tsp. Fleischmann's butter

In small saucepan, over low heat, blend preserves, soy sauce, and vinegar until warm; set aside. In medium bowl, blend together egg beaters, bean sprouts and cornstarch until well blended.

In 8 inch nonstick skillet, over medium heat, melt 1 teaspoon butter. Portion 1/2 cup egg mixture into skillet; cook on both sides until golden brown. Repeat to make a total of 4 egg patties, using 1 teaspoon butter for each. Serve hot with prepared sauce.

NUTRITION INFORMATION per serving: Calories - 125, Sodium (mg) - 123, Cholesterol (mg) - 0, Total Fat (gm) - 4, Saturated Fat (gm) - 1. EXCHANGES per serving: 1 lean meat, 1 1/2 vegetables, 1/2 fruit, 1/4 fat.