| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Blintzes, Brunch | 6 | servings |
INGREDIENTS
| 12 | sl | Challah or whole wheat bread |
| 1 1/2 | c | Nonfat small-curd cottage cheese |
| 2 | tb | Nonfat whipped cream cheese |
| 1 | tb | Sugar or sugar- free apricot preserves |
| 1/2 | c | Egg substitute beaten with: |
| 1 | Extra large egg white OR: | |
| 6 | Extra large egg whites | |
| 2/3 | c | Nonfat evaporated milk |
| 1 | tb | Frozen unsweetened apple juice concentrate |
| 1 | ts | Pure vanilla extract |
| 1/2 | ts | Ground cinnamon; optional |
| Nonfat sour cream or nonfat plain yogurt; for garnish |
INSTRUCTIONS
FILLING BATTER CONFECTIONERS' SUGAR OR 1. Blend the filling ingredients. 2. Spread about 1/4 cup filling on each of 6 slices of bread and top with the remaining slices. 3. Combine the batter ingredients in a shallow dish. 4. Dip the sandwiches into the batter on both sides. 5. Brown on both sides in a nonstick griddle coated with cooking spray. 6. Cut the sandwiches in half diagonally. If desired, sprinkle lightly with confectioners' sugar or a dollop of nonfat sour cream or yogurt. Variation: Bake the batter coated sandwiches in a preheated waffle iron coated with cooking spray. The resulting product looks pretty and has a crunch to it. Harriet Roth's Deliciously Healthy Jewish Cooking Dutton/ The Penguin Group NY 1996 ISBN 0-525-93931-8 Recipe by: Harriet Roth's Deliciously Healthy Jewish Cooking p. 228 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Dec 15, 1998, converted by MM_Buster v2.0l.
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