Instructions: In a heavy 1-quart saucepan over low heat, melt the margarine. Blend in the flour and pepper. Cook over low heat, stirring until the mixture is smooth and bubbly. Remove from the heat and gradually stir in the milk.

Over medium heat, bring the white sauce to a boil, stirring constantly. Simmer for 1 minute, stirring constantly. Stir the egg substitute into the white sauce. Heat for 1 to 2 minutes.

Stir in the lemon juice or sherry extract and the seafood; heat for 2 minutes. Serve hot over the toast points and garnish with the parsley and pimiento.

This recipe yields 6 servings.

Variations: Replace the whole wheat bread with rice or toasted English muffins. Garnish with sweet red or yellow pepper rings.

Comments: The look and taste are rich, but the content is lean. Be sure to select a light margarine; it has less saturated fat than butter.

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