Preheat the sandwich press or use a non-stick frying pan. Mix egg whites and cinnamon together. Soak bread in the egg white mixture so that both sides are covered, then place on sandwich press and cook with lid up for 2-3 minutes.
Place French toast on a plate, and dollop with cottage cheese, scatter with raspberries and drizzle with rice malt syrup.
2 egg whites
1 tsp cinnamon
2 slices rye bread
1-2 tsps. low-fat cottage cheese
½ cup (70g) raspberries (frozen is fine)
Rice malt syrup, for drizzling